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Boudins.. Mon Ami. ;-)
Posted By: Joe Ames
Date: Wednesday, April 12, 2000 at 5:19 a.m.
THE ART OF CHARCUTERIE
Boudins Blancs de Paris
1/2 lb. roasted chicken or uncooked chicken breast
1/2 lb. best pork from the loin
1 1/4 lbs. leaf lard and hard fat back
2 scant tablespoons salt
1 teaspoon finely ground white pepper
1 teaspoon quatre-épices or other spices
3/4 lb. chopped onions (about 3 cups)
3/4 cup bread crumbs, soaked in about 1/4 cup hot milk or cream
Grind the meat and fat as finely as possible, season with salt, pepper, and spices, and put through the grinder again with the onions. Add the breadcrumbs and milk or cream, and the eggs. Beat well—use the electric beater if you have one—and fill the skins, but not too tightly or they’ll burst in cooking. Tie into 6-inch sausages—twisting is not enough with “heavy-duty” white thread.
Set a large pan on the stove with 5 cups of water and 2 1/2 cups of milk. Bring it to the boil and lower the strainer tray or metal “French-fry” or salad basket of sausages into the hot liquid. Keep the temperature just below the boil or else they will burst, and prick them with a needle gently as they rise to the surface.
Twenty minutes of simmering should be enough, timed from when the liquid returned to just below the boil.
Raise the strainer tray carefully and leave it to drain completely over a bowl. Next day prick the sausages, brush them with melted butter, and grill them—or else fry them gently in butter. Serve with mashed potato.
Boudins Blancs du Mans
This is the usual boudin blanc mixture used by charcutiers, particularly in Anjou and Touraine.
1/2 lb. lean pork from neck or leg
11/4 lbs. fresh hard fat back
1/2 cup cream (light cream will do)
2 scant tablespoons salt
1 teaspoon fine white pep per and spices
1 medium-sized onion, chopped (about 3/4 cup)
4 heaped tablespoons chopped parsley
Follow the method for the previous recipe.
If you have been using a lot of egg yolks, here is a good way of not wasting the whites.
2 1/4 cups milk
2 rounded tablespoons ground rice
1/2 lb. pork loin or tenderloin
1/2 lb. white chicken meat
3/4 lb. leaf lard
10 egg whites
1 teaspoon each of finely ground white pepper and quatre-épices
2 level tablespoons salt
Boil the milk, pour it onto the ground rice, stirring it well avoid lumps, and return to the pan to cook gently until thick.
Grind the meat and fat two or three times, whirl it in the blender with a little of the milk and ground-rice mixture, or put it through a sieve. Mix the rest of the ingredients in thoroughly.
Finish according to the method of Boudins blanc de Paris
Click here to get the sausage makings. :-)
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.