1003. Quenelles Of Fowl, A La Marechale

Prepare the quenelles as in the foregoing case; shape them in the form of cutlets, oval, oblong, circular, or like a heart; taking care not to make them more than a quarter of an inch thick. When they have been poached and trimmed, place them upon a dish, and mask them over with some Allemande sauce ; when this has become firmly set upon the quenelles by cooling, bread-crumb them over twice in the usual way: once with egg, and the second time, after they have been sprinkled over, with clarified butter. They must then be broiled upon oiled paper, and when done of a light color on the one side, great care must be used in turning them over, to be equally broiled on the other. When done, dish them up in a close circle, fill the centre, either with scollops of truffles, mushrooms, fat livers, cock's-corabs, and kernels; with Allemande or Supreme sauce, or with essence of fowl, and serve.

1004. Boudins Of Fowl, A La Richelieu

Prepare some quenelle force-meat with the fillets of two fowls, in the usual manner (No. 242), form this into a dozen flat oblong quenelles, and poach them delicately in broth, as directed in the foregoing cases ; when this is done, drain them upon a napkin, and after making an opening on the surface to the extent of two inches long, by one inch wide, and then carefully scooping out the inside of the quenelles to the depth of two-thirds of their thickness, fill this cavity with the following preparation : cut a large onion into very small dice, and fry these in a small stewpan with a little butter, of a light-yellow color ; then add an equal proportion of truffles, also cut into very small dice and some mushrooms in the same manner ; next, add a spoonful of Allemande sauce (No. 1), a little nutmeg, mignionette pepper, and a small piece of glaze; stir the whole over the fire for about five minutes, and then use it as directed above. When the preparation with which the quenelles have been filled up has cooled, spread a layer of force-meat over the entire service of each; then place them in a sautapan previously spread with butter to receive them, rub them over carefully with a paste-brush dipped in white of egg and decorate them with truffle and tongue. When about to send to table, poach the boudins by pouring some boiling consomme on them, taking care not to disturb the decoration; when they have been allowed to simmer gently by the side of a stove-fire for about ten minutes, drain them upon a napkin, glaze them lightly, and dish them up in a close circle ; pour some Richelieu ragout (No. 207) under them and serve.

Note. - This entree may also be served with a puree of mushrooms, truffles, or with scollops of fat livers.

1005. Boudins Of Fowl, A La Perigueux

These must be prepared, in the first instance, in the same manner as the foregoing : after the centre has been scooped out, the cavity of these should be filled up with some puree of truffles (No. 121) ; then, the boudins must be closed in with a thin coating of the force-meat, and after being rubbed over with a paste-brush, and dipped in some beaten white of egg, should be sprinkled over with black truffles, chopped very fine, and must be poached and afterward dished up in a close circle. Pour some Perigueux sauce (No. 23) under them, and serve.