(2218). Boudins Of Game A La Berchoux (Boudins De Gibier A La Berchoux)

Cook on a slow fire half a pound of chopped leaf lard with a quarter of a pound of chopped onions, and let get cold. Have half a pound of cooked and finely chopped game meat and seven ounces of soaked and well-pressed bread-crumbs; pound both of these together and pass through a sieve: put it into a bowl and mix in gradually the onions and lard, also two gills of bechamel sauce (No. 409), seven raw egg-yolks, a quarter of a pound of chopped mushrooms, and truffles, some salt, prepared red pepper (No. 168) and nutmeg. Fill some ready prepared sheep"s casings, three inches long and one inch wide, with this preparation - not too full - and plunge them into boiling water: prick them with a larding needle, and then broil them over a slow fire. Serve a Berchoux sauce (No. 434) separately.

(2219). Boudins Of Game Or Chicken Blood A La Victorin (Boudins De Sang De Gibier Ou De Sang De Volaille A La Viotorin)

Collect a pint of blood either from a hare, rabbit or chicken, stir into it a little vinegar to prevent coagulation; cut half as much breast of fat pork as there is blood into three-sixteenths of an inch squares, fry these in butter with a little chopped onion and mix in the blood, or else fry the onion in butter and stir into the blood some cooked veal udder instead of the fat pork, a little apple marmalade, and mix together; season well with salt, pepper, a little sugar and cream. With this preparation fill some sheep's casings one inch in diameter; when filled, but not too tight, divide them in three-inch lengths, tying the ends; poach, drain and when cold rub them over with lard; prick and broil them on a slow fire and serve plain without any sauce.

(2220). Boudins Of Kingfish A La Poniatowski (Boudins De Kingfish A La Poniatowski)

Prepare a quenelle forcemeat of kingfish (No. 90), into which add an eighth of its quantity of chopped truffles; roll them into round pieces three-quarters of an inch in diameter and two and a half inches long; wrap each one separately in buttered paper, then poach in boiling salted water; drain, dip in beaten egg, and fry in clarified butter. Drain and dress on a folded napkin; serve a separate sauce-boat of Polish sauce (No. 524).

(2221). Boudins Of Salmon With Shrimps (Boudins De Saumon Aus Crevettes)

Prepare one pound of fish quenelle forcemeat made with salmon (No. 90). Butter some bou-din molds the same as for boudins of chicken an cardinal (No. 2216) and garnish the sides with the delicately prepared salmon forcemeat, adding to it four ounces of fresh mushrooms, and two ounces of truffles, both cut into eighth of an inch square bits; lay one mold on top of the other, and set them in a sautoir close together; pour over boiling water, and put them to poach in a slack oven; unmold and dress them on a well-buttered Normaude sauce (No. 509).