Boudins of Chicken au Cardinal

Prepare a consistent chicken forcemeat (No. 75), cut half of a medium-sized onion into small one-eighth inch squares, blanch, refresh and drain, then fry them colorless in butter, stirring continuously; drain well and mix this with the forcemeat. Butter sixteen molds the shape of the half of a small boudin (this shape is well shown in the quenelles, Fig. 81), three and five-eighths inches long by one and three-eights inches wide. Scatter some finely chopped lobster coral over the insides of these molds and fill them up with the forcemeat, leaving an empty space in the center; fill this with a salpicon composed of truffles, red beef tongue and mushrooms cut in three-sixteenths inch squares and mingled with some well-reduced allemande sauce (No. 407). After they are ready place eight on top of the other eight, the salpicon to be in the center; twenty minutes before serving lay them in a flat saucepan one beside the other, pour some boiling water over and poach without boiling, then drain and unmold on a napkin. Dress them in a row on a dish, one close to the other, on a lobster sauce (No. 488), buttered with lobster butter (No. 580); serve some of the same sauce in a sauce-boat and throw over some chopped lobster coral.