Fowl, Boudin (a la Peine)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one dish.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 536. The excerpt below is the record exactly as published.
Fowl, Boudin (a la Peine).— Take the whole of the white meat to be found on a couple of roast fowls, clear it well from skin and gristle, and mince small. Have ready the best part of a pint of bechamel sauce, into which put the mince ; add salt and cayenne. When quite cold, use a little flour, and form the mince into long-shaped boudins ; the above quantity will make two. Brush them with egg mixture, and strew crumbs
Cook this with the app: pantry check, scaling, and the assistant.