Boudins Blancs de Volaille
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one lb. of raw chicken fillets
- three-quarters lb. of fresh fat bacon
- three oz. of chopped onion
- one-half oz. of salt
- a pinch of white pepper
- one pint of boiled
- four eggs
Method
- Pound separately one lb.
- of raw chicken fillets and three-quarters lb.
- of fresh fat bacon.
- Combine the two products in the mortar;
- pound again with the view of thoroughly mixing them, and add three oz.
- of chopped onion, cooked in butter without colouration, together with a little thyme and bay;
- one-half oz.
- of salt, a pinch of white pepper, and a little nutmeg.
- Mix the whole well, and add four eggs, one by one, working the forcemeat vigorously the while with the pestle.
- Rub through a fine sieve;
- return the forcemeat to the mortar, and add thereto, little by little, one pint of boiled and very cold milk.
- Put the forcemeat into the gut;
- poach it in the bain-marie, and set it to grill, observing the same precautions as in the preceding recipe.
- Serve a purée of potatoes with cream at the same time as the boudins.