Chicken Boudins

Ingredients

• One large hen ground
• one pound brains
• one can mushrooms
• one-half stick butter
• one-half cup flour
• one egg to each cup of meat
• salt and pepper to taste
• one-quarter pound ground pecans
• one-half cup stock

Method

1. 1

   Mix ground hen with brains and mushrooms, then the eggs.

2. 2

   Stir this and pour into mould.

3. 3

   Cook about two hours or until done.

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 3. The excerpt below is the record exactly as published.

one can mushrooms. Make white sauce, add cheese and others ingredients. Then put in chicken cut into small pieces. Add lemon juice as you take off stove. HAM MOUSSE Five pounds boiled ham ground; twenty-cent box Knox Geletin; one quart sweet mixed pickles chopped; whites of eight eges; two tea cups of mayonnaise; one pint tomato juice; dash of Cayenne; celery salt; dash of Worchestershire sauce. Mix and fold in egg whites, and last of all grated small onion. WELSH RAREBIT Put one tablespoon butter in double boiler, add two table- spoons of flour. When smooth pour on one-half cup milk and stir until thick. Mix one-eighth teaspoon soda with one cup strained tomato juice and add two cups of grated cheese; one- quarter teaspoon salt; one-quarter teaspoon dry mustard ; dash of paprika and two eggs slightly beaten. Stir until thick. Serve on toast and garnish with bacon. DEVILED CHIP BEEF Beat four eggs lightly and pour into chafing dish or sauce- pan in which one tablespoon of butter has been melted. Dice one cupful of smoked shaved beef and add to the eggs to- 12 gether with one teaspoonful of prepared mustard; one table- spoonful of vinegar; a dash of cayenne; and one-eighth tea- spoonful of salt. Stir slowly until the eggs are set, and then serve. This recipe serves four people. CHICKEN BOUDINS One large hen ground; one pound brains; one can mush- rooms; one-half stick butter; one-half cup flour; one egg to each cup of meat; salt and pepper to taste; one-quarter pound ground pecans; one-half cup stock

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