Boudins A La Czarina

Take about half a pound of chicken farce, as prepared for chicken creams, and fill with it a small baking in about 8in. by 12in., lay over this a sheet of buttered paper and poach it in the usual way from six to eight minutes; then leave this till cold, when you divide it in half lengthways, dividing these two strips each into eight, mask these with a rich bechamel sauce, reduced by rapid boiling to the consistency of very thick melted butter, and dip in breadcrumbs twice, fry in plenty of fresh boiling fat, and serve decorated with fried parsley, and send a rich bechamel sauce to table in a boat.

Boudins Of Pheasant A La Prinz Karl

Prepare some quenelle farce with pheasant, mix with it about a sixth of its bulk of minced truffles, and let it stand on ice for a little to set it; when firm take off pieces the size of a small egg and with your well floured hands give these an oval shape slightly flattened at the sides (this is the real boudin shape), being careful they all match in size and shape; now poach in boiling water, as described above for quenelles, for a few minutes, after which drain them well and leave them till cold, when you dip them into beaten egg and then into finely minced parsley and cooked ham. Ten minutes before they are wanted for table toss them over the fire in a well buttered pan till perfectly hot but not coloured; drain them well, dish neatly either on a fried croustade of bread, or mashed potato, and serve with a rich Sauce Madere flavoured with stock made of the pheasant trimmings.

Boudins A La Richelieu

Cut a medium sized onion into tiny dice, removing all the skin and hard parts, blanch it, rinse it well, and then let it stew in some butter till perfectly cooked but not coloured, keeping it stirred with a spoon; at the end of ten minutes again drain it well and mix it into about three-quarters of a pound of good quenelle farce. This farce may be either of chicken, game, rabbit, or veal. Have ready some strips of buttered paper 5in. long by 3in. wide, place on each band of paper a piece of the quenelle shaped to an oblong 4in. wide by 2in long and 2in. deep; now with the handle of a spoon lift out half of the farce leaving a hollow about an inch square, fill up this with a mince of cooked tongue, cooked chicken, and cooked truffles, all tossed in some very much reduced allemande sauce. When all the boudins are filled cover the filling with more farce, smoothing it over with a hot wet knife. A quarter of an hour before serving them, poach these quenelles carefully as described above, remove the papers, and serve with a rich game espagnole sauce.

This dish can be varied almost indefinitely according to the meat used for the quenelles.

For instance if you use chicken farce, a rich ragout of truffles, or even a thick puree of the same may be used instead of the mince previously given, a rich sauce Madere replacing the espagnole. Or again if grouse or partridge is used instead of chicken the boudins may be filled with a thick puree of mushrooms; a good brown sauce made from the bones and carcase of the birds, delicately flavoured with sherry and the mushroom trimmings, being served with them; or if beef be used for the farce, rich and rather thick oyster or shrimp sauce may supply the filling, the boudins dressed en couronne with a good espagnole round and the centre filled with oyster, shrimp, or prawn sauce to taste. Needless to say the name of this dish must vary with the material used for it.