3291 Boudins de Volaille Richelieu

Method

Take the required amount of chicken forcemeat prepared with panada and cream and prepare the Boudins in moulds as explained in the beginning of this section, filling them with a Salpicon of white of chicken, mushroom and truffle mixed with a little thick Sauce Allemande.

Poach them in the usual manner, drain and dry them well then flour, egg and breadcrumb them. Shallow fry to a golden brown in clarified butter, arrange in a circle on a dish and place a bouquet of fried parsley in the centre.

Serve accompanied with Sauce Péri gueux.

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