Put the stock and
bread over the fire, and, when boiling, add the chicken and seasonings,
stir until it reaches the boiling point, take from the fire, and add the
eggs, well beaten. Put this carefully in the cups, cover the top with oiled
paper, stand the cups in a shallow pan partly filled with hot water, and
cook in the oven about twenty minutes, until the contents are "set" in the
centre. Heat the remaining quantity of peas, and season them with salt and
pepper. Turn the boudins on a platter, surround them with the hot peas, and
send them at once to the table.
This will serve eight persons.
These may also be served with plain sauce, or with Sauce Bechamel.
SAUCE BECHAMEL
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 cupful of chicken stock
1/2 cupful of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Yolk of one egg
Rub the butter and flour together, add the liquids, stir until boiling,
add the salt and pepper, stir, add the yolk of an egg, well beaten, pass
through a fine sieve, and use at once.
CHICKEN TIMBALE
The white meat of one chicken
1/2 pint of soft white bread crumbs
1/2 cupful of milk
1 teaspoonful of salt
1 saltspoonful of white pepper
The whites of five eggs
Put the raw meat of the chicken twice through the meat chopper, then put
it in a mortar and pound it to a paste, or work it in a bowl with a wooden
spoon.
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