3289 Boudins de Volaille Carignan


Line some small well buttered rectangular moulds with fine chicken forcemeat; fill with a layer of diced cooked mushrooms mixed with reduced Sauce Allemande then cover with more of the forcemeat. Smooth the surface then poach them in salted water.

Drain and dry the Boudins well and flour, egg and breadcrumb them; shallow fry in clarified butter, arrange in a close circle on a dish and fill the centre with a mound of cockscombs dipped in frying batter and deep fried at the last moment.

Serve Tomato Sauce separately.