Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 177

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Ingredients.—The remains of cold roast fowls, 1 pint of Béchamel, salt and cayenne to taste, egg and bread-crumbs. Mode.—Take the breasts and nice white meat from the fowls; cut it into small dice of an equal size, and throw them into some good Béchamel (see Béchamel); season with salt and cayenne, and put the mixture into a dish to cool. When this preparation is quite cold, cut it into 2 equal parts, which should be made into boudins of a long shape, the size of the dish they are intended to be served on; roll them in flour, egg and bread-crumb them, and be careful that the ends are well covered with the crumbs, otherwise they will break in the frying-pan; fry them a nice colour, put them before the fire to drain the greasy moisture from them, and serve with the remainder of the Béchamel poured round: this should be thinned with a little stock. Time.—10 minutes to fry the boudins. Average cost, exclusive of the fowl, 1s. 3d. Sufficient for 1 entrée.