Chicken Balls, Queen Style

Boudins a la Reine

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Young Chicken
  • 2 Small Onions
  • A Bay Leaf
  • 4 Sprigs of Parsley
  • A Cupful of Milk
  • 2 Eggs, Well Beaten
  • ¼ of a Grated Nutmeg
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste


Boudins a la reine are made in exactly the same manner as Croquettes, only the mixture is placed in a frying pan and fried in butter, using about a Tablespoonful. To this is added one cup of milk. Beat the Chicken thoroughly in this, add a grated nutmeg, then take off the fire and add two eggs, well beaten. Fill custard cups with the mixture, place in the oven setting in a pan of boiling water and covering with paper. Let them bake thus as you would a cup custard for twenty minutes, and take off the paper and let them brown. Serve hot. All cold roasts, whether of Turkey or Chicken, may be thus utilized.