1655—Boudins de Volaille à la Richelieu

Take the required amount of chicken forcemeat, prepared with panada and cream, and divide it into three-oz. portions. Roll these portions into sausage-form, and open them so as to stuff them with some white chicken-meat, truffle and mushroom salpicon, cohered with reduced Allemande sauce. These quenelles may also be moulded in little, rectangular cases, used in biscuit-making, as follows:—Line the bottom and sides of the moulds, which should be well buttered, with a thickness of one-third inch of forcemeat; garnish the centre with salpicon; cover with forcemeat up to the edges, and smooth with the blade of a small knife dipped in tepid water.

Whichever way they are made, however, the boudins are poached like quenelles, and are afterwards drained on a piece of linen. They are then dipped in beaten egg and rolled in bread-crumbs, and, finally, gently coloured in clarified butter, that their inside may get heated at the same time.

Dish them in a circle on a folded napkin, and serve a Périgueux sauce separately.