Boudin - Defined with Recipes

Boudin—The French name for a pudding made of meats, game, poultry and fish, in the form of cakes or sausages.

BOUDIN NOIR—Or black pudding, see (blitz& pudding).

BOUDIN OF VEAL—Finely minced veal and bacon seasoned with aromatic herbs, then made into small sausage shapes, poached in white stock, served with a sauce Périgueux, (called, BOUDIN DE VEAU).

BOUDIN OF RABBIT—Same as the preceding, substituting rabbit for the veal; served with a light game sauce, (called, BOUDIN DE LAPIN).

BOUDIN OF HARE—Same as the preceding, substituting hare for rabbit, (called, BOUDIN DE LIEVRE).

BOUDIN OF FOWL—Cold white chicken or turkey meat pounded to a paste with a seasoning of nutmeg, salt, red pepper, lemon juice and herbs, the paste forced into a skin, plunged into boiling white stock till thoroughly heated through, taken up, served cold in slices alternately with slices of black pudding, (called BOUDIN BLANC).

BEEF PALATES, BOUDINS.--Boil two palates of beef for four or five hours until clone; skin, press, and when cold cut them out with \ in circular cutter; put them into a reduced brown sauce, with a few slices of mushrooms; line a boudin mold with quenelle, put the mixture in the middle, cover in with quenelle, and steam ; serve with Bohemian sauce.

BEEF PALATES’ BOUDINS (Small).--Cut the palates of beef, dressed as above, in small dice; put them into reduced white sauce; let this cool; line eight dariole molds with quenelle; fill the centre with the mixture; cover in with quenelle; steam and serve with Bohemian sauce.

CALVES’ TAIL BOUDINS (White).--Cut two calves tails into joints; stew them until tender; remove the bone from the best pieces; put the meat into reduced Béchamel sauce, flavored with basil; line a boudin mold with quenelle, fill with the mixture; cover in with the quenelle; steam and serve with white sauce.

CALVES TAIL BOUDINS (Brown).--Proceed as for Calves’ tail Boudin (white), substituting reduced brown sauce for béchamel; and serve with half-glaze.

CARDINAL LOBSTER BOUDINS.--Shell and chop up a lobster very finely ; pound it in a mortar, adding by degrees towards the last its weight of double cream; add enough lobster spawn to color, and one egg; season and pass through a wire sieve; fill the boudin mold; steam and serve with Cardinal sauce.

COD BOUDINS.--Proceed as for Turbot boudins.

CHICAGO BOUDINS.--Make a quenelle as for pheasant boudin, using pheasants, partridges or grouse etc.; roll it with a little flour into balls about the size of croquettes; roll them in egg, and then into chopped truffle; blanch in stock; dish in a circle, and centre with mushrooms and white sauce reduced; pour white sauce round.

D’UXELLES BOUDINS.--Make a rabbit quenelle, roll it out with a little flour into the form of a roll-pudding; poach it in consommé; when cold, mask it with D’Auxelles sauce; then egg and bread-crumb it; fry in hot lard and serve with half- glaze. Veal may be substituted in place of rabbit.

EEL BOUDINS.--Line the boudin Mould with with a quenelle of whiting or other fish; fill the center with some pieces of eel, dressed and thrown into some reduced Steward’s sauce, and the yolks of 2 eggs; cover with quenelle; steam and serve with tata cold sauce.

FOIES GRAS BOUDINS.--Cut 1 1/2 lbs. calf’s liver, 1/2 lb. fat bacon, 1/4 lb. lean ham, into dice; put into a good sized stewpan with two spoonfuls of line herbs; sweat it at the corner of the stove for \\ hours, stirring occasionally; season with pepper, salt, and a little herbaceous mixture; pound in a mortar with 1 gill double cream and 5 yolks of eggs; pass through a sieve; fill a boudin mold; steam, and serve with half-glaze.

FOIES GRAS BOUDINS (Nouille).--Make and blanch some nouille paste in the form oi rings; stick these all round the inside of a boudin mold; carefully line the mold with foie gras, as above, so as not to disturb the rings; fill in with nouilles blanched in strips, and put into reduced brown sauce; fill in with the forcemeat; steam, and serve with half-glaze.

FOWL BOUDINS A LA LUCULLUS.--With all the meaty part of a fowl, prepare some veal forcemeat, and when finished, incorporate therewith two spoonsful of puree of mushrooms, and use this to form some quenelles with tablespoons, filling the centre of each quenelle with small pellets of puree truffles; the quenelles are to poached in the usual way in boiling water, and when done, are to be drained, and dished up in a croustade: some white sauce is to be poured over the quenelles, and a border of truffles placed around the base.

FRENCH BOUDINS (1).--Make some quenelle; divide it into two equal parts; roll them up with a mixture of minced sweetbread, tongue, truffles and mushrooms, thrown into reduced white sauce and cold salpicou, in the centre; poach them in stock; when cold, egg and bread-crumb them; fry in hot lard; drain, and serve with half-glaze.

FRENCH BOUDINS (2).--Make the boudins as above, with the exception of using partridge or chicken quenelle, and forming them in the shape of birds; cut the necks, heads, wings and tails in bread, which fry in butter; and when the puddings are fried and dished, stick the necessary ornaments in their respective places.

GROUSE BOUDINS.--Ornament a boudin mold with truffles; line with a quenelle of fillets of grouse, fill with a financière mixture of cock’s combs cooked, prepared mushrooms, and truffles, thrown into reduced white sauce; fill over with quenelle; steam, and serve with grouse sauce.

GROUSE BOUDINS A LA STANLEY.--Prepare some forcemeat with a couple of grouse, reserving the carcasses to make sauce. Finish the forcemeat by incorporating therewith two spoonsful of stiffly reduced sauce; form the boudins with two tablespoons, introducing small pellets of croquette preparation of truffle, tongue and mushroom, seasoned with chopped chives; when the boudins have been poached, drained, and become cold, they are to be masked over with some game sauce, finished with three yolks of eggs, egged, crumbed and fried in hot lard; they are then to be dished up with a ragout of artichoke bottoms, and the remains of the sauce is to be poured round the base.

LEVERET BOUDINS (1).--Make a quenelle of fillets of three leverets; coat the interior of the mold all over with chopped truffles; steam, and serve with venison sauce.

LEVERET BOUDINS (2).--Decorate the bottoms of some dairole molds with a large ring of boiled white of egg, the interior of the ring filled in with a round of truffle; fill with leveret quenelle; steam, and serve with venison sauce.

MUSHROOM BOUDINS (1).--Make a boudin of veal quenelle, filling the centre with prepared mushrooms thrown into reduced brown sauce; cover in with quenelle; steam, and serve with truffle sauce, with chopped mushrooms in it.

MUSHROOM BOUDINS (2).--Fill some dariole molds, buttered as usual, with quenelle, to which 2 doz. prepared mushrooms, first chopped, have been added; steam, and serve with truffle sauce, and a neat button mushroom on top of each.

NORMANDE BOUDINS (1).--Line the boudin mold with whiting quenelle, and fill with the following mixture: 1 doz. mussels scalded, 1/2 doz. button onions cooked, doz. prepared mushrooms, and 1 doz. oysters bearded and cooked; mixing all together in reduced white sauce; cover in with quenelle; steam, and serve with Dutch sauce.

NORMANDE BOUDINS (2).--Fill eight buttered dariole molds with whiting quenelle ; steam, and dish them in a circle on the dish; centre with the above Normande mixture, and serve with with Dutch sauce.

NORMANDE BOUDINS OF SOLES—SMALL.--Prepare a quenelle of soles; line the boudin mold with this; fill the centre with prepared mushrooms, oysters, truffles, and a few button onions, all well finished, and put into reduced white sauce; cover in with quenelle; steam, and serve with Steward’s sauce.

NORMANDE BOUDINS OF SOLES.--Fill eight dariole molds with quenelle of soles; steam and dish them in a circle; centre with the Normande mixture, and serve with Steward’s sauce.

PARTRIDGE BOUDINS.--Make some quenelles of fillets of partridges, adding two tablespoonfuls of brown sauce, fill the boudin mold and serve with brown sauce.

PHEASANT BOUDINS.--Line a boudin mold with a quenelle of fillets of pheasants; centre with a financière mixture as for grouse boudins; fill in with a quenelle; steam, and serve with half-glaze.

PHEASANT BOUDINS A LA RICHELIEU.--Take a cold pheasant and pick the meat from it; remove the skin and sinews, and pound the flesh in the mortar to a smooth paste.

Mix its weight with the same quantity of potatoes or panada and six ounces of fresh butter. Mix these thoroughly, pound them together, and season highly with salt, cayenne, and a trifle of mace.

Bind together with the yolks of four eggs, one at a time, two tablespoonfuls of white sauce, and, last of all, two tablespoonfuls of boiled onions, chopped small.

Spread this mixture out on a dish and make it up into small cutlets, about 3 in. long, 2 in. wide, and 1/4 in. thick. Drop these carefully into very hot water and poach them gently for a few minutes. The water must not boil.

Take them up, drain, and let them get cold; then egg and breadcrumb them, and fry them in hot butter a nice pale color.

Make a gravy by peeling and frying four onions in butter till lightly browned, dredge an ounce of flour over them, and pour upon them half-a pint of stock, a glassful of claret, the bones of the pheasant, and pepper and salt.

Simmer over fire for twenty minutes, strain through sieve, and it is ready for use. Serve the boudins in a circle with the gravy round.

PIG’S FEET BOUDINS.--Line a boudin mold with quenelle, and fill up with two pigs feet, boned, cooked, cut into convenient pieces, and thrown into a reduced white sauce, and a little parsley chopped fine; cover in with quenelle; steam and serve with Steward’s sauce.

POTATO BOUDINS.--Prepare some potatoes (see mashed potato pudding); line the boudin mold with it; fill in with macedoine vegetables mixed with reduced white sauce; cover in with potato; make it hot in the hot closet; turn out on its dish, and serve with Steward’s sauce.

QUEEN’S BOUDINS (1).--Make a quenelle of about 1/2 doz. rabbits, using the fillets only, adding two tablespoonsful of white sauce; line the mold with the quenelle, and put in the centre, prepared mushrooms chopped and boiled up in a reduced white sauce; cover in with a layer of quenelle; steam, and serve with white sauce.

This is also made with a quenelle of fillets of chicken; serve with supreme sauce.

QUEEN’S BOUDINS (2).--Butter eight dariole molds; fill with chicken quenelle, and steam; when dished mask with supreme sauce, and place a round truffle on the top of each.

RICHELIEU BOUDINS.--Ornament a plain boudin mold, prepared as usual, with truffles cut fancifully; line the mold carefully with veal quenelle; three parts fill with the following mixture: put into reduced white sauce, some prepared mushrooms, truffles, cooked sweetbreads, and tongue, cut into rather large dice; cover in with a layer of the quenelle; paper and steam; serve with supreme sauce.
This may also be made with a quenelle of fillet of rabbit; serve with half-glaze.

SALMON BOUDINS (1).--Fill a boudin mold with salmon quenelle made with raw or cooked salmon; steam and turn out on a bed of tata sauce, in a cold dish; serve immediately.

SALMON BOUDINS (2).
Fill ten dariole molds with salmon quenelle; steam and turn them out on aplate; mask them with Cardinal sauce, thickened with 2 yolks of eggs; dish them on a bed of tata sauce, in a cold dish.

SALMON BOUDINS—ITALIAN.--Pound some cooked salmon, mixing in by degrees its weight of double cream ; season and color as for lobster boudins; add 3 yolks of eggs; and pass the whole through a wire sieve; till a boudin mold; steam and serve with Cardinal sauce.

SUPREME BOUDINS.--Make a delicate quenelle of fillets of chicken, with which line the buttered and papered boudin mold ; cut some slices from the middle of a cooked ox tongue, and build them up against the quenelle, thus leaving an interior coating of tongue:—fill the centre with scallops of chicken and truffles, tossed up in reduced white sauce, cover in with a layer of quenelle, and paper and steam; serve with supreme sauce.

TRUFFLE BOUDINS.--Make a veal or other quenelle, mix with it 1/4 lb. truffles chopped very fine, line the boudin mold with this; cut eight truffles into slices, and mix them with a reduced brown sauce; fill with this; cover in with quenelle, steam and serve with truffle sauce.

TURBOT BOUDINS.--Fill a boudin mold with a quenelle of cooked turbot, suitably seasoned, steam and serve with Dutch sauce. Small Turbot Boudins are made as above, in dariole molds.

TURKEY BOUDINS (1).--Line a mold with quenelle made from the fillets of a a small turkey; fill with a dozen or more chestnuts, peeled and boiled in stock, and put into reduced brown sauce; cover in with quenelle; steam and serve with chestnut sauce.

TURKEY BOUDINS (2).--Fill some dariole molds with turkey quenelles, as above, introducing in each a tine chestnut, also prepared; steam and serve with chestnut sauce.

VENISON BOUDINS (1).--Chop, pound and pass some lean venison, mixing in by degrees, its weight of double cream, one whole egg and one yolk; season well; steam in the boudin mold, and serve with venison sauce.

VENISON BOUDINS (2).--Steam the above quenelle in dariole molds, laying a round of the venison fat at the bottom of each; serve with venison sauce.

VERMICELLI BOUDINS.--Put on the lire 1 pt. of milk with a pat of butter and a pinch of salt; when boiling, stir in enough broken vermicelli to form a stiff paste; set it at the corner of the stove for a few minutes, and fill in 8 or 10 buttered dariole molds with it; when cold, turn them out; scoop out the centre; warm the boudins in the hot closet just before serving, and fill with a hot salpicón of truffles, tongue, sweetbreads, etc., cut into dice and mixed with reduced white sauce; manage to turn them over into their dish, and serve with Bohemian sauce.

WHITING BOUDINS.--Make a quenelle of whiting, with which line the boudin mold; fill the center with a small lobster chopped up fine, and mixed with a little white sauce, reduced with some live lobster spawn passed through a sieve; mask over with quenelle; steam and turn on to its dish; serve with Cardinal sauce.

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