Boudins of Chicken from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the meat, either the leg or breast, of a raw chicken, remove any skin, and to half a pound of the meat put three ounces of panard; pound both separately, then mix and pass through a sieve and ...
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Kitchen scale
- Food processor
- Fine-mesh sieve
- Saucepan
- Skillet
- Spoon
- Whisk
- Measuring cup
- Measuring spoon
- Pot
- Baking pan
- Mortar and pestle
Ingredients
- white breadcrumbs
- fine flour
- egg
- rabbit
- chicken
- butter
- veal
- warm butter
- panard
- meat
- raw chicken
- breast
- bayleaf
- thyme
- fresh parsley
- eschalot
- salt
- white pepper
- raw yolk
- whole eggs
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