Boudins Of Chickens A La Ude

Make these boudins with quenelles, like those a la Richelieu : dip them into crumbs of bread, and fry them to a light brown : make on the top an oblong square opening, empty the boudins, taking care to preserve, however, a coat thick enough to admit a salpicon of chickens, truffles, and mushrooms, cut into small dice and thrown into a well-seasoned bechamelle; take six filets mignons, as three are wanted for each boudin: give them the shape of the handle of a basket, after having larded them with bacon, or decorated them en conti, as it is called. Then take a very large carrot, cut it of the same size as the puddings, wrap it up in thin layers of bacon, put the filets mignons over the carrot, and dust a little salt over them: then put the whole into an oven; do not let it be too much done; but of a light brown only. Glaze them when ready to send up the dinner; pour the salpicon into the puddings with the sham basket handles at an equal distance over the puddings: mind, the fillets are not to be thrust in too far, that they may really look like basket handles. This dish is intended for a grand dinner, when common dishes are not to make their appearance.

Grenade Of Fillets Of Chicken

You must have a mould ribbed like a melon; cut very thin layers of bacon; line the mould with them: then take fillets of chicken larded with bacon, and others decorated with truffles. Have sweetbreads of lamb already done, one of which put between each rib, and the thickest part of ihe filets mignons. When yon have thus arranged alternately one fillet larded and another decorated with truffles, cover the whole of your fillets with a farce fine: (See Farce Fine.) Put a thick salpicon in the centre, and cover it with the farce; stick it with force-meat, then put the mould au bain marie, or in the oven, in order to poach the whole at once ; next turn the grenade on a dish a entrees, dry the larded slices with the salamander, and glaze them. When the fillets or slices are of a light brown, uncover the rest, glaze them slightly, and serve them with an Espagnole *.

Turbans Of Fillets Of Chickens A La Sultane

Take the filets mignons of chicken, lard them with bacon ; have ready a farce a quenelles, rather thick, which you keep in ice, that it may acquire substance, and be more easily worked ; cut a large piece of bread, which you cover with thin slices of bacon; put the bread in the middle of the dish, then lay the farce a quenelles all round, of about three inches in height; stick the fillets in the farce & quenelles; they are not to be stuck perpendicularly, though at equal distances, leaving a separation between each fillet for the reception of cocks' kidneys. These are to be put in only when you are going to send up: cover your dish with an earthen pot, or a lid that closes hermetically. The turban is to be put into the oven, and when done, glaze the fillets with the salamander. Make small holes for the admission of the cocks' kidneys, which must be very white, and made to resemble so many pearls. If you have nothing to cover the dish, use layers of bacon; but a plain cover is preferable, as it is free from fat, and the quenelles are better and more easily poached.

* The grenade is likewise a dish for grand dinners, and is excellent when well dressed.

Take out the large piece, of bread; drain the fat off by means of crumbs of bread; and put into the centre of the dish a blanquette of chickens. (See Blanquette.) When in the season of truffles, garnish alternately with a perle or kidney, and a ball made out of a truffle, ready done; and then put scallops with truffles in the middle.