|
24. Chicken Puddings a l'Ude.
Make these puddings with forcemeat-balls,
like those a la
Richelieu (No. 25) ; dip them into crumbs of
bread, and fry
them of a light brown ; make at the top an oblong
opening,
empty the puddings, taking care to preserve,
however, a coat
thick enough to admit a salpicon of chickens,
truffles, and
mushrooms, cut into small dice and thrown into
a well-
seasoned Béchamel ; take six small fillets,
three being
w anted for each pudding ; give them the shape
of a handle of
a basket, after having larded them with bacon
and decorated
them "en conti," as it is called. Then take a
very large carrot,
cut it of the same size as the puddings, wrap
it up in thin
layers of bacon, put the small fillets over the
carrot, and
dust a little salt over them ; place the whole
in an oven ;
do not let it be too much done, but of a light
brown only.
Glaze them when ready to send up to dinner; pour
the
salpicon into the puddings, with the sham basket
handles at
an equal distance over the puddings ; and see
that the fillets
are not thrust in too far, that they may really
look like basket
handles. This dish is for a grand dinner, when
common
dishes are not to make their appearance.
|
