The Blue Grass Cook Book

page 64

      BOUDINS € LA RICHELIEU
E. D. P.

  1 pound of raw turkey or chicken breast,

  1/3 pound of panada,

  1/2 pound of butter,

  1/4 pound of pickled pork,

  3 eggs,

  4 truffles,

  Salt and pepper to taste.

Grind the turkey or chicken. Cream the butter with the panada and add the meat,
having pork ground with the meat. Break in the eggs, one at a time, beating the
mixture well. Slice a part of the truffles in this mixture, reserving the rest
for the sauce. Pour in the liquor from the truffles. Put this in the Boudin
moulld, place in bread-pan with water around, and boil 3/4 of an hour.

Serve with champignon sauce.

      CHICKEN ASPIC WITH
      WALNUTS
Mrs. Henry C. Buckner

Make a clear consomme; to 1 1/2 cups of consomme add 1/2 box of Cox's gelatine
soaked in 1/2

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