1153.—CHICKEN, BOUDINS OF. (Fr.—Boudins de Volaille à la Richelieu.)
Ingredients.—For the farce, or stuffing: ½ a lb. of raw chicken, 1 oz. of flour, 1 oz. of butter, ½ a gill of stock (made from chicken bones), 1 egg, salt and pepper, nutmeg. For the salpicon, or mince of game or poultry: 1 sweetbread, or a few lambs' throat breads, 1 slice of tongue, 6 preserved mushrooms, 1 large truffle, 3 or 4 tablespoonfuls of white sauce, egg, breadcrumbs, frying-fat.
Method.—Melt the butter in a small stewpan, stir in the flour, add the stock, boil well, then turn the panada, or culinary paste, on a plate to cool. Chop the chicken meat finely, or pass it through a mincing machine, pound it in the mortar until smooth, adding the panada and egg gradually, then season to taste, and rub through a fine wire sieve. Blanch and cook the sweetbread in stock, cut it and the tongue, mushrooms and truffle into small dice, moisten with the white sauce, and season well. Have ready 8 or 10 boudin or quenelle moulds well coated with clarified butter, line them evenly and rather thickly with the chicken farce, fill with the salpicon, cover with farce, and smooth the surface with a hot, wet knife. Place them in a sauté-pan, surround them to half their depth with boiling water, cover with a buttered paper, and cook in a moderate oven from 25 to 30 minutes. Unmould, and, when cool, coat carefully with egg and breadcrumbs, and fry until golden-brown in hot fat. Drain well, arrange neatly on a folded serviette or dish-paper, and serve with hot ravigote or other suitable sauce.
Time.—To cook, from 25 to 30 minutes. Average Cost, 4s. 6d. to 5s. Sufficient for 8 or 10 boudins.
1154.—CHICKEN, CASSEROLE OF. (Fr.—Poulet en Casserole.)
Ingredients.—1 chicken, 4 to 6 oz. of streaky bacon, 2 ozs. of butter, 1 shallot, finely-chopped, 2 tablespoonfuls of coarsely-chopped mushrooms, preferably fresh ones, stock, 1 oz. of flour, salt and pepper.
Method.—Divide the chicken into neat joints. Heat 1 oz. of butter in a casserole just large enough to hold the chicken, and fry in it the bacon cut into strips. Then put in the chicken, add the shallot and mushrooms, cover, and cook slowly. Turn the pieces over, and when both sides are nicely browned, add stock to barely cover, and season to taste. Knead the flour and the remaining oz. of butter together, and add the mixture in small pieces, about 15 minutes before serving. The chicken should be served in the casserole, but it may, if preferred, be turned on to a hot dish.
Time.—From 1¼ to 1½ hours. Average Cost, 3s. to 4s. Sufficient for 4 or 5 persons. Seasonable at any time.
