BOUDIN A LA REINE (an Entree)

Ingredients

• The remains of cold roast fowls
• 1 pint Béchamel No. 367
• salt and cayenne to taste
• egg and bread crumbs

Instructions

1. Take the breasts and nice white meat from the fowls;
2. cut it into small dice of an equal size, and throw them into some good Béchamel, made by recipe No. 367;
3. season with salt and cayenne, and put the mixture into a dish to cool.
4. When this preparation is quite cold, cut it into 2 equal parts, which should be made into _boudins_ of a long shape, the size of the dish they are intended to be served on;
5. roll them in flour, egg and bread-crumb them, and be careful that the ends are well covered with the crumbs, otherwise they would break in the frying-pan;
6. fry them a nice colour, put them before the fire to drain the greasy moisture from them, and serve with the remainder of the Béchamel poured round: this should be thinned with a little stock.