Home › Entrées › Entrées: Boudins

Entrées: Boudins

Boudins de volaille à la Lucullus are quenelles of chicken forcemeat with a piece of purée of truffles in the centre of each; served in a croustade, or shape of fried bread, with Allemande sauce. Boudins de volaille à la Richelieu are oblong pieces 16 of quenelle forcemeat, dressed in a crown with Périgueux sauce.

Cigarettes à la Reine are made of chicken forcemeat with white sauce and chopped truffles; pieces the shape of cigars, breadcrumbed and fried.

Rissolettes de volaille à la Pompadour are diamondshaped sandwiches of the preparation for chicken croquettes with truffles, between layers of chicken forcemeat; dipped in batter and fried.

ENTRÉES.

Timbales à la Pahlen are small moulds lined with macaroni, filled with a white forcemeat-veal or fowl and a black forcemeat of truffles, etc., in the centre.

Ravioles à la Napolitaine are little pieces of chicken or game forcemeat wrapped in paste; arranged in a circle with alternate slices of Parmesan cheese; baked, and served with brown sauce.

Croustades de beurre à la Duc de York are little croustades of butter, thickly breadcrumbed and fried; the butter removed, and the cases filled with a purée of fowl with dice of stewed cucumber; served with plovers' eggs on the top.