3290 Boudins de Volaille Ecossaise

Method

Take the required amount of chicken forcemeat prepared with panada and butter and mould oval pointed shape. Stuff them with a Salpicon of salt ox tongue mixed with a little cold well reduced Sauce Demi-glace.

Poach these Boudins in the usual manner, drain and dry them well then flour, egg and breadcrumb them; shallow fry to a golden brown in clarified butter and arrange in a circle on a dish alternating with slices of salt ox tongue cut to the same size.

Serve accompanied with Sauce Ecossaise.

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