3288 Boudins and Quenelles of Chicken

Mignonettes, Nonettes, Pascalines etc

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Boudins of chicken are products of the kitchen of bygone days being altogether different from the dishes of the same name as given in the Chapter on Pork and which are the true Boudins of chicken.

The ones being dealt with here are those which are moulded in the shape of small cylinders the size of a sausage, or else moulded in rectangular moulds made of white metal. It is even possible to use small oval Quenelle moulds which is recommended because it saves time.

In the first case the forcemeat being used is divided into 80 g (3 oz) pieces and formed into small sausage shapes, they are then cut open and filled with a suitable Salpicon in keeping with the preparation and sealed up to enclose it. The moulds selected for use in the second example are buttered and spread with a layer of forcemeat 7–8 mm (4 in) thick then filled with a Salpicon and finally covered with another layer of forcemeat and smoothed dome shape.

In all cases they are poached prior to being egg and breadcrumbed, and they are then shallow fried in clarified butter.

Quenelles are different to Boudins in so far as they do not have a garnish inside and they are usually only poached. There are certain recipes where they are breadcrumbed or coated with chopped truffle and these form an intermediate type half-way between a Boudin and a Quenelle proper but they are still referred to as Quenelles.