Recipes > Meat > Forcemeat > Boudins Rouennais

Boudins Rouennais

Instructions

Line well-buttered individual molds with a cream forcemeat made of veal or chicken; fill the center with a forcemeat made of duck or any game. Cover the top with a white forcemeat, and smooth it off even with the mold. Poach them for ten minutes. Unmold, and let them cool; then cover with egg and fresh bread-crumbs, and fry in hot fat to an amber color. Serve with them an Espagnole or a brown sauce.

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Source

The Century Cook Book (1901).


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