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Boudins Blancs De Volaille

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. one-half oz. of salt
  2. Butter
  3. Rub
  4. four more eggs
  5. Milk
  6. one lb. of raw chicken fillets
  7. three oz. of chopped onion
  8. a pinch of white pepper
  9. Nutmeg
  10. one pint of boiled
  11. three-quarters lb. of fresh fat bacon
  12. Forcemeat
Contains EggsMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Pound separately one lb.
  2. of raw chicken fillets and three-quarters lb.
  3. of fresh fat bacon.
  4. Combine the two products in the mortar;
  5. pound again with the view of thoroughly mixing them, and add three oz.
  6. of chopped onion, cooked in butter without colouration, together with a little thyme and bay;
  7. one-half oz.
  8. of salt, a pinch of white pepper, and a little nutmeg.
  9. Mix the whole well, and add four more eggs, one by one, working the forcemeat vigorously the while with the pestle.
  10. Rub through a fine sieve ;
  11. return the forcemeat to the mortar, and add thereto, little by little, one pint of boiled and very cold milk.
  12. Put the forcemeat into the gut;
  13. poach it in the bain-marie, and set it to grill, observing the same precautions as in the preceding recipe.
  14. Serve a purde of potatoes with cream at the same time as the boudins.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Sieve