(2214). Boudins Of Chicken A L'Ecarlate (Boudins De Volaille A L'Ecarlate)

This entree is dressed on a low rice croustade (Fig. 9a) slightly hollowed on top. First cook two small red beef tongues in boiling water with the pared meats taken from a large raw chicken, prepare a quenelle forcemeat (No. 89), keeping it rather firm; season tastily anu smooth by working it with a spoon, then finish by incorporating in slowly some bechamel sauce (No. 409) reduced with chopped fresh mushrooms until it becomes succulent and thick, but do not pass it through a sieve. After the sauce is well mixed with the forcemeat divide it into seven or eight equal parts and roll these into pieces, two and a half inches long and three-quarters of an inch thick, on a floured table, press them down a little with the blade of a knife to decrease their thickness. Range these boudins as soon as done one beside the other on a lightly buttered raised-edge baking tin and cover with salted hot water, then heat the liquid until the forcemeat hardens. Drain the boudins on a cloth, pare them evenly and dip them in beaten egg-whites, then in white bread-crumbs. Now drain the tongues, cut them into lengthwise-slices not too thin, and pare them at once, giving them an oval shape, then cutting them lengthwise through the center: roll them in a sautoir with half-glaze (No. 400) so as to cover them lightly and dress them in a row, alternating each one with a boudin; cover these with a little good reduced veloute (No. 410) mixed with a montglas composed of chicken with half as many truffles and mushrooms cut in fillets.

Surround the base with a chain of small round truffles glazed over with a brush. Send to the table at the same time a sauce-boat of veloute sauce.

(2215). Boudins Of Chicken A La Soubise (Boudins De Volaille A La Soubise)

Have half a pound of leaf lard chopped up very finely, add to it one ounce of soaked and pressed bread-crumbs, pound the two together, then press through a sieve. Put this into a bowl with half a pound of raw chicken meat minced very finely, mingle well together and gradually add half a pint of soubise onion puree (No. 723), nine raw egg-yolks, a quarter of a pound of raw truffles (if obtainable), cut in three sixteenths inch squares, and with this preparation fill some ready prepared sheep's casings three inches long and one inch in diameter, not too full, throw them into boiling water, remove them almost immediately and prick them with a larding needle, then broil them over a very slow fire; serve a soubise sauce (No. 543) in a separate sauce-boat.

(2216). Boudins Of Chicken Au Cardinal (Boudins De Volaille Au Cardinal)

Prepare a consistent chicken forcemeat (No. 75), cut half of a medium-sized onion into small one-eighth inch squares, blanch, refresh and drain, then fry them colorless in butter, stirring continuously; drain well and mix this with the forcemeat. Butter sixteen molds the shape of the half of a small boudin (this shape is well shown in the quenelles, Fig. 81), three and five-eighths inches long by one and three-eighths inches wide. Scatter some finely chopped lobster coral over the insides of these molds and fill them up with the forcemeat, leaving au empty space in the center; fill this with a salpicon composed of truffles, red beef tongue and mushrooms cut in three-sixteenths inch squares and mingled with some well-reduced allemande sauce (No. 407). After they are ready place eight on top of the other eight, the salpicon to be in the center; twenty minutes before serving lay them in a Hat saucepan one beside the other, pour some boiling water over and poach without boiling, then drain and unmold on a napkin.

Dress them in a row on a dish, one close to the other, on a lobster sauce (No. 488), buttered with lobster butter (No. 580); serve some of the same sauce in a sauce-boat and throw over some chopped lobster coral.

(2217). Boudins Of Chicken With Montebello Sauce (Boudins De Volaille A La Sauce Montebello)

, Put a pound and a quarter of chicken quenelle forcemeat (No. 89) into a vessel; smooth and mix in a quarter as much salpicon of truffles and cooked foies-gras. Lift the forcemeat with a tablespoon and push it with the finger to have it fall on a floured table; roll these pieces into sausage shapes, flatten a little on both sides with the blade of a knife, then range them at once in small quantities on a smooth and floured saucepan lid without once handling them. Place a saute pan on the fire with water, salt it when it reaches boiling point, then slide in the boudins, boil up once and remove to the side of the range, leaving in the boudins until the forcemeat hardens, then lift them out with a skimmer and lay them on a cloth, one next to the other, to wipe and pare lightly. Dip them into beaten egg, roll in fresh white bread-crumbs and place them on the bottom of a sautoir with clarified butter to brown both sides while turning them over carefully; drain and dish in a circle on a Montebello sauce (No. 502).