3290 Boudins de Volaille Ecossaise

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.