Chicken Puddings a la Richelien

Ingredients

• some white onions that are cut into small dice
• Rub with butter a stew-pan
• a little salt
• yolks of eggs well beaten
• crumbs of bread
• an Italian sauce

Method

1. 1

   Sweat the onions, drain them, and mix with the farce.

2. 2

   Roll into pudding shapes and poach in a buttered stew-pan with boiling water and salt.

3. 3

   Once cooled, dip in beaten yolks and bread crumbs, then fry until golden.

4. 4

   Serve with sauce.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 146. The excerpt below is the record exactly as published.

Chicken Puddings a la Richelien. These puddings are the same thing as a farce a quenelles, made of either veal, fowl, rabbits, whitings, carp, etc. Sweat some white onions that are cut into small dice ; when well done, drain them in a hair-sieve, in order that there may not be the least particle of butter ; work the farce with a wooden spoon before you put them in, to prevent them from breaking, for it is requisite that they should remain entire. Let this farce stand to cool. When it is quite cold, roll it into the shape of puddings of the length of the dish, and poach them in the following manner: — Rub with butter a stew-pan which is large enough to contain the puddings with ease ; lay them over the butter ; pour some boiling water with a little salt into the stew-pan and let them boil gently, till you see they are properly swelled ; then drain, and let them cool. When cold, mould them of an equal size, dip them into yolks of eggs well beaten, Avith a little salt, and then slightly into crumbs of bread ; fry them on a clear fire until they are of a fine colour; drain POULTBY, GAME, ETC. 259 them with a clean towel ; dish them, and pour over them an Italian sauce

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