These preparations are useful for disposing of any odd legs of fowls, the other parts of which have been already used. The legs are boned and stuffed, and the skin, which should be purposely left long if this preparation be contemplated, is then sewn up. The stuffing used varies according to the kind of dish in preparation, but good sausage-meat is most commonly used.
Ballotines or Jambonneaux are braised, and they may be accompanied by any garnish suited to fowl.
If they be prepared for serving cold, coat them with jelly, or cover them with brown or white chaud-froid sauce, and garnish them according to fancy.
Boudins et Quenelles de Volaille
[1655—BOUDINS DE VOLAILLE A LA RICHELIEU]
Take the required amount of chicken forcemeat, prepared with panada and cream, and divide it into three-oz. portions. Roll these portions into sausage-form, and open them so as to stuff them with some white chicken-meat, truffle and mushroom [salpicon], cohered with reduced Allemande sauce. These quenelles may also be moulded in little, rectangular cases, used in biscuit-making, as follows:—Line the bottom and sides of the moulds, which should be well buttered, with a thickness of one-third inch of forcemeat; garnish the centre with [salpicon]; cover with forcemeat up to the edges, and smooth with the blade of a small knife dipped in tepid water.
[524]
]Whichever way they are made, however, the boudins are poached like quenelles, and are afterwards drained on a piece of linen. They are then dipped in beaten egg and rolled in bread-crumbs, and, finally, gently coloured in clarified butter, that their inside may get heated at the same time.
Dish them in a circle on a folded napkin, and serve a Périgueux sauce separately.
[1656—BOUDINS DE VOLAILLE SOUBISE]
Prepare the boudins with some forcemeat as above, but replace the [salpicon] inside by a very reduced and cold truffled Soubise purée.