1006. Boudins Of Fowl, A La Sefton

Prepare the force-meat in the usual way, and before using it, incorporate therewith about two table-spoonfuls of puree of mushrooms (No. 122); then divide the force-meat into three equal parts, roll these, with the aid of a little flour shaken over them, into square oblong shapes.* measuring about six inches in length; place these in a deep sautapan, previously spread with butter to receive them, and poach them as directed in former cases; when done, drain them upon a napkin, dish them up in the form of an angle, or in a row, side by side; place two minion fillets that have been larded and glazed across the ends of each, garnish with a white Financiere ragout (No. 188), and serve.

1007. Boudins Of Fowl, A La D'Artois

Prepare about twelve small oval or oblong flat quenelles of force-meat of fowls, and when they have been poached, drained, trimmed, and then scooped out as directed for the quenelles a la Mar'echale, fill the cavities with a salpicon composed of truffles, mushrooms, and red tongue mixed with a little reduced Allemande sauce ; spread a thin layer of force-meat over the surface, bread-crumb the boudins carefully, and place them with this side uppermost in a sautapan with clarified butter. When about to send to table, fry the boudins of a light color, on both sides, drain them upon a sheet of paper and glaze them lightly, and then dish them up in a close circle; fill the centre with a Financiere ragout (No. 188) in some Madeira sauce (No. 8), pour some of the sauce round the base, and serve.

1008. Boudins Of Fowl, A La Soubise

First, prepare some force-meat with the fillets, of two fowls (No. 242), and in finishing this, instead of sauce, add two table-spoonfuls of puree of onions (No. 119); form this force-meat into about sixteen small oblong quenelles, by rolling them upon the table or slab with a little flour: then cut each of these in two, lengthwise, spread out the sides of these halves a little with the point of a small knife, and then insert between them a small portion of salpicon, prepared as for the boudins a la d'Artois; this, after being spread out to the thickness of rather less than a quarter of an inch, and allowed to become cold and firm, must then be cut up into small strips, or bands, for the purpose of being inserted in between two halves of the quenelles or boudin; the sides of these should then be securely closed in, and patted smooth all over with the blade of a knife dipped in flour, and are then to be placed in a sautapan, previously spread with butter to receive them. Pour some boiling broth to the boudins, and poach them in the usual way; then drain, trim, and bread-crumb them with beaten egg, and place them carefully in a sautapan with some clarified butter. When about to send to table, fry the boudins of a light color, glaze them lightly, dish them up in a close circle, fill the centre with some Soubise sauce (No. 119), pour some half-glaze or essence of fowls, under the entree, and serve.

• There are fancy copper or tin moulds made for this purpose, and may be had at all braziers' shops. Previously to filling the moulds with the force-meat, they must be care-fully and thinly spread with butter. These must be merely steamed in water, in the same manner as a pudding, and, when done, turned out of the moulds, and finished as directed for the others.

Salpicon means, literally, anything savory, such as truffles, tongue, mushrooms, sweetbreads poultry, or game, that has undergone the process of mincing, preparatory to being mixed with some Bechamel, Allemande, or Espagnole sauce; to be afterward used for such purposes as the above, and also for garnishing patties with.