3291 Boudins de Volaille Richelieu

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 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.