Cold-Meat Boudinettes
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 487. The excerpt below is the record exactly as published.
Cold-Meat Boudinettes. — Take any cold "white Meat, and chop it very finely. Add either very fine breadcrumbs or mashed potatoes in the proportion of jib. to lib. of chopped Meat. Mix well together, season with a little pepper, salt, and chopped herbs, and moisten with a little gravy
Cook this with the app: pantry check, scaling, and the assistant.