No. 838 Boudins de Volaille à la Richelieu.
Make sufficient of the above forcemeat, for twelve quenelles, lay a little flour on your dresser, upon which place twelve pieces of the forcemeat, each of the size of a quenelle, roll each a little with the hand, then with a knife form them into pieces two inches long and nearly an inch wide, place them in a buttered sauté-pan as you do them, and poach exactly as for the quenelles, dress them in crown on a border of mashed potatoes, sauce over with a sauce Périgueux (No. 55) and serve.