Boudins A La Richelieu

As soon as you have rubbed the farce a quenelles through a sieve, have some onions cut sideways into dices or fi lets, and that have been sweated white, which you must mix with the farce before it gets firm, to prevent the onion from breaking. The boudins a la Richelieu, are a farce a quenelles either of fowl or of veal; they are never made of game*.

Boudins A La Sefton

Are made with quenelles the same as those above, only instead of onions sliced sideways, put mushrooms, sliced in the same manner, and sweated white in butter. When you drain your mushrooms, preserve the liquor, which pour into the sauce that serves for the boudins. The flavour of mushrooms must prevail in these boudins, the same as that of onions prevails in the boudins a la Richelieu. This entree is very preferable to that with onions.

* The boudins a la Richelieu, are most excellent eating. In France, they are always ordered for delicate constitutions; the general observation, that French cookery is too rich, is here particularly out of place, for there is neither fat nor sinews, and very little seasoning in this dish, and it is of very easy digestion.

Quenelles Of Whitings

Take the fillets of four whitings. If in a Roman Catholic family on a fast-day, instead of an udder use butter. The panada however is far superior. In either case you must soak the crumb of bread in some good milk, and squeeze it well in a towel. Do not put the same quantity of butter as you would of udder, as the butter would not remain in. In every other respect these are made like other quenelles.

Green Marbled Farce

Make a farce a quenelles as directed above. Take part of it, and mix it with a verd de persil (See Sauces) which you have drained, in order that the water may not make the farce thinner. If you wish to use it quite of a green colour, you mix it with the whole; but if you intend to marble either galantines, or fillets 6f soles, you put on slightly a part white, and another green. Then roll and poach them, and when they are cut they look like marble. It is easy to conceive, that if you wish to make it marble-like, you must alternate the green and white by laying on the green at occasional distances.

Red Marbled Farce

This is much the same as the former. In France we make use of butter of craw-fish, for fowls a la Cardinale, or red and marbled farces. In England the eggs of lobsters are more frequently used, which are not amiss for farces of fish, and fowls, etc.

Stuffing For Hare Or Turkey

Take half a pound of beef suet, chopped very fine, some parsley, a little thyme, pepper, salt, the same quantity of crumbs of bread as of suet, lemon-peel chopped very fine, an egg or two, and mix the whole with a little milk. It would not be amiss to pound the whole in a mortar for a short time. This farce may be used with baked pike, or with either roasted or boiled turkey, roasted hare, &c; in short, with all such articles as will be mentioned in this work.

Farce For Pies

Take an equal quantity of veal and of fat bacon ; chop them together, season them with pepper, salt, and allspice, but no herbs, which only prevent the pie from keeping. If it is however to be eaten immediately, you may introduce some savory herbs, a little chopped parsley, and sha-lots, and make a pate aux truffles, or chop some truffles, which mix with the farce. In pies made of game you may chop some ham, but in those made of fowl, the saltpetre gives a red colour to the meat, which can never look too white.

Farce For Sausages

Sausages are composed of only hog's flesh; but as it is not amiss to stuff turkeys with this farce, I have thought proper to mention it here. Take all the tender parts of the meat, the sinews being left aside when the hams and breasts are cured, which will be found treated of in a se-parate article. Cut the whole of the meat into small dice; then cut nearly about the same quantity of fat into small dice also. Chop and mix them very fine together, fat and lean; season with pepper and salt, allspice, and a little mint chopped very fine. All these ingredients give the sausages a very pleasing taste. When you use the sausages directly, you must moisten them with a little water or milk; they will keep two or three days, but then they must not be moistened. They are however not so good when kept.