Boudins of Pheasant a la Richelieu

Ingredients

• a cold pheasant
• six ounces of fresh butter
• the yolks of four eggs
• two tablespoonfuls of white sauce
• two tablespoonfuls of boiled onions
• salt
• cayenne
• a trifle of mace
• an ounce of flour
• half a pint of stock
• a glassful of claret

Method

1. 1

   Pick meat from the pheasant, pound to a smooth paste.

2. 2

   Mix with equal weight of pounded potatoes or panada and butter.

3. 3

   Season with salt, cayenne, and mace.

4. 4

   Bind with egg yolks, white sauce, and chopped onions.

5. 5

   Shape into cutlets, poach gently, cool, breadcrumb, and fry in hot butter.

6. 6

   Make gravy with fried onions, flour, stock, claret, and season.

7. 7

   Serve boudins with gravy.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.

Boudins of Pheasant a la Richelieu. Take a cold pheasant and pick the meat from it ; remove the skin and sinews, and pound the flesh in a mortar to a smooth paste. Mix its weight with the same quantity of pounded potatoes or panada and six ounces of fresh butter. Mix these thoroughly, pound them together, and season highly with salt and cayenne, and a trifle of mace. Bind together with the yolks of four eggs, one at a time, two tablespoonfuls of white sauce, and last of all two tablespoonfuls of boiled onions chopped small. Spread this mixture out on a dish, and make it up into small cutlets about three inches long, two inches wide, and a quarter of an inch thick. Drop these carefully into very hot water, and poach them gently for a few minutes. The water must not POULTRY A LA MODE. 43 boil. Take them up, drain, and let them get cold ; then egg and breadcrumb them, and fry them in hot butter a nice pale colour. Make a gravy by peeling and frying four onions in butter till lightly browned, dredge an ounce of flour over them, and pour upon them half a pint of stock, a glassful of claret

Cook this with the app: pantry check, scaling, and the assistant.