Boudins of Salmon

Ingredients

• one pound of salmon
• ten ounces each of bread panada
• ten ounces each of crayfish butter
• two well beaten eggs
• an onion that has been fried white
• some allemande sauce

Method

1. 1

   Remove skin and bone from salmon, reduce to pulp, mix with panada and crayfish butter, season, and bind with eggs and reduced sauce.

2. 2

   Cut strips of paper, butter them, place forcemeat on each, fill hollows with salmon and truffles, cover, and simmer in stock for 15 minutes.

3. 3

   Drain, arrange on a hot dish, pour over allemande sauce, and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 20. The excerpt below is the record exactly as published.

Boudins of Salmon. Remove the skin and bone from one pound of salmon, reduce it to a pulp, and pass it through a fine hair sieve. Mix with the pur^e ten ounces each of bread panada and crayfish butter, season the mixture with pepper and salt, and bind it with two well beaten eggs and a little reduced lean sauce that has been thickened with egg. Mix an onion that has been fried white and cut into small pieces with the forcemeat. Cut some strips of paper four inches long by two and one-half inches wide, and butter them. Place a piece of forcemeat three and one-half inches wide by one and three-fourths inches long and one and three-fourths inches thick on each strip of 70 FISH. paper. Make a hollow in the center of each piece of forcemeat about three-fourths of an inch deep, and three-fourths of an inch wide. Fill the hollows with a salpicon of cooked salmon and truffles mixed in stiffly reduced allemande sauce, cover them with a little of the forcemeat, and wrap the paper round. Put the boudins in a saut£- pan with a small quantity of stock, and let them simmer gently for fifteen minutes. Drain the boudins, arrange them in a circle on a hot dish, pour over them some alle- mande sauc

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