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25. Chicken Puddings a la Richelieu.
These puddings are the same
thing as a farce a quenelles,
made of either veal, fowl, rabbits,
whitings, carp, etc. Sweat
some white onions that are cut into
small dice ; when well
done, drain them in a hair-sieve,
in order that there may
not be the least particle of butter;
work the farce with a
wooden spoon before you put them in,
to prevent them
from breaking, for it is requisite
that they should remain
entire. Let this farce stand to cool.
When it is quite cold,
roll it into the shape of puddings
of the length of the
dish, and poach them in the following
manner : Rub with
butter a stew-pan which is large enough
to contain the
puddings with ease ; lay them over
the butter ; pour some
boiling water with a little salt into
the stew-pan and let
them boil gently, till you see they
are properly swelled.
then drain, and let them cool. When
cold, mould them of
an equal size, dip them into yolks
of eggs well beaten, with
a little salt, and then slightly into
crumbs of bread ; fry
them on a clear fire until they are
of a fine colour ; drain
them with a clean towel ; dish them,
and pour over them
an Italian sauce (p. 336).
Some people make use of the
Sauce Hatelets (p. 335) ; in
this case it must be poured hot over
the puddings. When
they are cold and the sauce begins
to cool, put an equal
quantity on each square with your
knife, taking care that
they are made into regular squares.
Dip them into crumbs
of bread. Then prepare an omelette,
by which is meant
yolks and whites of eggs, beaten up
with a little salt. The
puddings are to be dipped only once
into this preparation ;
give them a good color by frying in
very hot dripping. You
may serve them sometimes with crumbs
of bread, and some-
times white, without the crumbs, just
at the instant they
are poached.
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