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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