3288 Boudins and Quenelles of Chicken

Name: Boudins and Quenelles of Chicken
Cuisine: France
Ingredients: chicken; egg; forcemeat; sausage; pork; truffle; clarified butter; breadcrumbed

Mignonettes, Nonettes, Pascalines etc

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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.

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