Xalapa Boudins

Ingredients

• Six chicken livers boiled 30 minutes
• 1 pint of cream or chicken stock
• 1 cup of stale bread-crumbs
• 8 tablespoons of butter
• 1 tablespoon of salt
• 1/2 teaspoon of pepper
• Dash of red pepper
• 5 eggs, beaten very light

Method

1. 1

   Pound livers to a paste, boil cream and bread-crumbs until smooth.

2. 2

   Mix in butter, livers, salt, pepper, and eggs.

3. 3

   Cook in moulds in water at boiling point without boiling.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 25. The excerpt below is the record exactly as published.

XALAPA BOUDINS Mrs. Henry C. Buckner Six chicken livers boiled 30 minutes. When cold, pound to a smooth paste and rub through a sieve. Boil 1 pint of cream or chicken stock and 76 ENTREES 1 cup of stale bread-crumbs until as smooth as paste. Then 8 tablespoons of butter, The livers, 1 tablespoon of salt, ^ teaspoon of pepper, Dash of red pepper. When cold, add S eggs, beaten very light

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