1009. Boudins Of Fowl, A La Heine

Roast two fowls, remove all the brown skin, cut off all the meat from the bones, and use the latter to make some essence with. Chop the meat fine, and then pound it in a mortar with a pat of butter and a large spoonful of reduced Bechamel sauce ; season with a little pepper and salt and grated nutmeg, and rub the whole through a very fine wire-sieve, or tammy cloth ; then put this puree into a small stewpan, and after adding thereto half a gill of scalded double-cream, and a piece of glaze as big as a walnut, stir it over the fire until the whole is mixed, and spread this preparation on a dish, in a square form about two inches in thickness, and set It in the larder to become cold. Then, cut the square into two oblong pieces, and divide these again, each into about eight small oblong slices, about three inches long by two in width, and a quarter of an inch thick. Spread each of these over with a thin coating of some very delicate force-meat of fowl; flour them over, then dip them separately in some beaten egg, bread-crumb them, and set them on a dish in the larder until dinner-time. The boudins must then be placed upon the wire drainer of a frying pan, and immersed in some clean hog's-lard made quite hot for the purpose, and fried of a light-fawn color ; they should be drained, and dished up in a close circle, with some Bechamel or Supreme sauce poured under them, and then sent to table.

1010. Bouchees Of Fowl, A La Pompadour

Prepare some very delicate force-meat with the fillets of two fowls; when finished, incorporate therewith two spoonfuls of puree of mushrooms, made with double cream (No. 122). Form this into about sixteen small oval, or circular flat quenelles, or boudins about a third of an inch in thickness; place them in a buttered sautapan, and poach them delicately: that is, let them be only two parts done; drain them upon a napkin, then place them on a dish, covered over with a sheet of buttered paper, and put them in the larder until dinner-time. The bouchees should then be dipped in some very light batter, mixed with whipped cream, instead of water, and fried in plenty of clean hog's-lard, made hot for the purpose; they must then be dished up in circular order, and the centre filled either with stewed peas, asparaguspeas, or puree, a Macedoine of summer vegetables, Poivrade, or Tomata sauce. If garnished with dressed vegetables, some essence of fowl should be poured round the base of the entree.