Have ready the same preparation as for black boudins, and add to it three oz. of moist sugar, two oz. of raisins, and the same quantity of currants, washed and swelled in lukewarm water.
Put the preparation into the gut, and poach in the usual way.
When about to serve, grill these boudins gently, after the manner of black boudins, and send them to the table with a sugared apple sauce.
Crépinettes and Sausages.
[1410—CRÉPINETTES TRUFFÉES]
Add to two lbs. of very good sausage-meat, four oz. of chopped truffles, and two tablespoonfuls of truffles cooking-liquor. Mix the whole well; divide into portions weighing two and one-half oz., and wrap each portion in a square of pig’s caul. Shape the crépinettes thus formed rectangularly. Sprinkle with melted butter, and grill gently.
Dish them in a circle; pour a Périgueux sauce in their midst, and serve a potato purée with cream separately.
[463]
][1411—CRÉPINETTES A LA CENDRILLON]
Prepare the [crépinettes] as above; wrap them in a double sheet of buttered paper; over them set a heap of cinders covered with burning embers, and keep the latter alive for a space of twenty minutes, when the cooking operation should be completed.
Formerly, the above was the mode of procedure, but nowadays the [crépinettes] are merely enveloped, each in an oval layer of paste. They are then [gilded], their tops are streaked, and, after having been laid on a tray, they are baked in a warm oven for twenty minutes.