A guide to modern cookery

Sprinkle them with melted butter; grill them very gently, basting them from time to time the while, and serve them with a Périgueux sauce. 1404—PIEDS DE PORC PANES Sprinkle the pig’s trotters copiously with melted butter, and put them on the grill, which should be very hot. Grill them very gently, turning them with care; and serve them plain, or with a tomato purée separately. BOUDINS. 1405—BOUDIN BLANC ORDINAIRE Chop and afterwards pound one-half lb. of very lean fresh pork, and three-quarters Ib. of fat fresh bacon. Add one and one-half oz. of foie gras, and rub through a fine sieve. Put this forcemeat into a basin, and finish it with two fresh eggs; one and one-half oz. of chopped onion, cooked in butter without colouration; one-sixth pint of thick cream; one-half oz. of salt, a pinch of white pepper, and a little nutmeg. 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 threequarters Ib. 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. 1407—BOUDINS NOIRS Make the following preparation, putting the various ingredients into a basin :—One lb. of very fresh pork fat, cut into large dice, and half-melted; one sixth pint of thick cream; two eggs; six oz. of chopped onions, cooked in lard without coloura- tion; two-thirds oz. of salt, a pinch of pepper, and a little spice; a pinch of wild-thyme leaves, and a leaf of bay, both chopped. Mix the whole well with one pint of blood of pork, and put it into the gut without over-filling it, for it should be borne in mind that the preparation swells in poaching. Set the boudins on willow lattices or baskets; plunge them into boiling water, and, from that time, keep the latter at 202° F; Let them poach for twenty minutes, and remember to prick all those that, by rising to the surface, show they contain air, which might burst their skins. When about to serve them, cisel them on both sides, and grill them very gently. _ They are generally accompanied by a potato purée with cream. 1408—BOUDINS NOIRS A L’ANGLAISE Have ready the same preparation as for black boudins, given above, and add to it three-quarters lb. of rice, cooked in consommé and kept somewhat firm. Poach as before, and leave to cool. Cisel the boudins, and grill them over a moderate fire. Serve very hot with an apple purée. 1409—BOUDINS NOIRS A LA FLAMANDE 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.