Boudins of Chicken a la Richelieu
From Practical household cookery, 1891
Serves 4
Can also be served with various sauces.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 135. The excerpt below is the record exactly as published.
BOUDINS OF CHICKEN A LA RICHELIEU. Make some chicken forcemeat (No. 272), rather stiff; add to it an onion cut in small dice, previously blanched, drained, and fried in plenty of butter for about eight minutes without colouring; then butter some strips of kitchen paper four inches long by two and a half wide; lay on these lengthwise about three inches of forcemeat one inch and a half wide, and the same measurement in thickness, and with a teaspoon make a hollow in the centre of each boudin about three inches long by half an inch deep and one inch wide ; fill these up with a salpicon a la financi^re (No. 31c), but mixed with a well -reduced Allemande sauce instead of Financi^re sauce, and cover the salpicon of each boudin with chicken forcemeat again, so as to hide it completely. Then poach them gently in a saut6-pan with broth
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