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.
© 1903 All rights reserved. Published by Taylor and Francis.