Mix the whole well; put it into the gut, without overfilling the latter, and tie round with string at regular intervals. Now set the boudins on a willow lattice, and plunge them into a receptacle full of boiling water. From this moment keep the water at 203° F., and let the boudins poach for twelve minutes. This done, withdraw them, and let them cool.
Before serving them, grill them very gently, and, as a precautionary measure, wrap them in buttered paper. Do not [cisel] them, but prick them with a pin.
Serve a purée of potatoes with cream at the same time.
[1406—BOUDINS BLANCS DE VOLAILLE]
Pound separately one lb. of raw chicken fillets and three-quarters lb. of fresh fat bacon.
Combine the two products in the mortar; pound again with the view of thoroughly mixing them, and add three oz. of chopped onion, cooked in butter without colouration, together with a little thyme and bay; one-half oz. of salt, a pinch of white pepper, and a little nutmeg.
Mix the whole well, and add four eggs, one by one, working the forcemeat vigorously the while with the pestle.
Rub through a fine sieve; return the forcemeat to the mortar, and add thereto, little by little, one pint of boiled and very cold milk.
Put the forcemeat into the gut; poach it in the [bain-marie], and set it to grill, observing the same precautions as in the preceding recipe.
Serve a purée of potatoes with cream at the same time as the boudins.