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Poultry, Boudins, or French Puddings, Of

Half roast the bird. Take off the skin, draw out the sinews, and mince and pound the flesh till it is quite smooth. Mix with it its bulk in baked potatoes, dry and floury, season rather highly with salt, cayenne, and pounded mace, and add as much butter as there was meat. Pound the forcemeat between every addition, then mix in gradually three whole eggs and the yolks of two others, together with one or two table-spoonfuls of white sauce, chopped mushrooms, or cooked onions, but take care that the mixture is not too moist. To ascertain this, make up a small ball, drop it into boiling water, and poach it for five minutes. If it wants firmness, put another egg to it; if it is too firm, add a little sauce or water. Form the forcemeat into small sausages or boudins, or mould them into the shape of an egg with a table-spoon: drop them then into boiling water and poach them. Serve the boudins piled high on a dish, and pour brown Italian sauce, or white sauce, round them. Before moulding the boudins, put the preparation on ice or in a cool place for a while. Time, four or five minutes to poach the boudins.