Scollops Of Chicken A L'Essence Of Cucumbers

Scollop the fillets of four fat pullets; mark them in a saute pan with some clarified butter, and a little salt over them: cover them with a round piece of paper till dinnertime. The sauce is to be made in the following manner: take eight very green cucumbers, cut off the ends, and apply the tip of your tongue to taste them: if they should taste bitter, do not use them. Slice those only that are good about the size of a half-crown piece; take out all the seed; and put the parings with a few minced cucumbers, to sweat in a little butter till they are melted; marinade the large slices with a little salt and vinegar, to draw the water from them, then lay those slices on a clean towel to drain, and put them into a stew-pan with four spoonfuls of sauce tournee, a small bit of sugar, a little salt, and let them stew gently. When they are done, drain them: then mix the whole of that sauce with the parings, and let it boil gently, in order to extract all the butter: when there is none left, reduce this puree till it becomes thick, then mix three or four spoonfuls of becha-melle; and strain the whole through a tammy, like a puree. When dinner-time is come, put the scollops over the stove; after having sautez them, drain the butter, and put them into the sauce, which must always be kept very thick. The moment you are going to send up, drain the cucumbers in a hair sieve, and put them with the scollops: mix a little cream with the scollops; taste whether they are well seasoned, and send up either with or without contis, according to your own taste.

Boudins Of Chicken A La Richelieu

Look into the Chapter of Farces, for the method of making quenelles. The boudins a la Richelieu, are the same thing as a farce d quenelles, made of either veal, or fowl, rabbits, whitings, carp, etc. Sweat some white onions that are cut into small dice; when well done, drain them in a hair sieve, in order that there may not be the least particle of butter; work the farce with a wooden spoon before you put the onions in, to prevent their breaking, for it is requisite that the onions should remain entire in the boudins a la Richelieu. Next let this farce stand to cool. When it is quite cold, roll it in the shape of a pudding of the length of the dish, and poach it in the following manner. After having rolled the puddings, rub with butter a stew-pan large enough to contain the puddings with ease; lay them over the butter; pour some boiling water with a little salt into the stew-pan, and let them boil gently, till you see they are swelled properly: then drain and let them cool. When cold, mould them of an equal size, then dip them into yolks of eggs well beaten, with a little salt, and then slightly into crumbs of bread, next into eggs again, and once more slightly into crumbs of bread: then fry them on a clear fire; they only want to get a fine colour: drain them with a clean towel, dish them, and pour over them an Itulienne. Some people make use of the sauce d'attelets; in that case it must be poured hot over the puddings. When they are cold, and the sauce begins to cool, put some equally with your knife on each square. Dip them into crumbs of bread. Take care that you make them into regular squares; then prepare an omelette, by which is meant yolks and whites of eggs, beat up with a little salt. The puddings are to be dipped only once into this preparation; give them a good Colour by frying in very hot dripping; you may serve them sometimes with crumbs of bread, and sometimes white. Epicures will prefer them white, without the crumbs of bread, just at the instant they are poached.

Boudins, Or Puddings A La Sefton

Make some quenelles of fowl, in which you introduce small mushrooms, cut in the shape of dice; sweat them well over a slow fire. When they are well done, put them into a hair sieve to drain, and mix them with the farce in the same manner as the boudins a la Richelieu; then poach the boudins, and dip them into crumbs of bread, and fry them as the above-mentioned. Reduce the liquor of the mushrooms with four spoonfuls of sauce tournee, and let the whole boil on the corner of the stove to get the butter out. When there is no more fat left in the sauce, give it a good seasoning, and thicken it with the yolks of three eggs and a little cream, and serve it under the boudins. Sometimes serve the boudins without their having been dipped into eggs and crumbs of bread, but then keep the sauce a little thicker, to cover them, and put over each of them two small fillets, larded and glazed of a light colour; put underneath, the sauce made a little thinner. In order to give the larded fillets a proper shape, take a piece of carrot, or a bit of bread of the same shape and size, put over the carrot a thin slice of fat bacon, to prevent the fillets from smelling of it; bind the fillets over the carrot, and put them into the oven till they are firm, then glaze them, and put them over the boudin after having poured the sauce over, which must be thick; when the boudins are covered, put a spoonful of consomme to make the sauce thinner, and put it under.