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Whiting Forcemeat, Boudins Of

Prepare some whiting forcemeat according to the instructions already given. Roll out the forcemeat on the table in the form of oval cutlets two inches and a half long, one inch and a half wide, and one and three-quarters of an inch thick. Lay these on strips of oiled paper three-quarters of an inch larger than the cutlets. Make a hollow in the centre of each boudin the size of a farthing, and three-quarters of an inch deep. Three-parts fill this with shrimps, mussels, or oysters, cut into small dice and mixed in some very stiffly-reduced allemande sauce. Cover the sauce entirely with forcemeat. A quarter of an hour before the boudins are to be served, drop them carefully into some hot but not boiling water slightly salted, and simmer gently till the forcemeat is set. Drain them, dish them in a circle on a hot dish, pour over them some allemande or ravigote sauce, and serve. By way of variety, instead of poaching the boudins, brush them over with egg, roll them in bread-crumbs, and broil over a clear but not too fierce fire. Dish them in a circle, and serve with clear gravy flavoured with lemon-juice.