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📝 Description
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🥘 Ingredients
The remains of cold roast fowls, 1 pint of Béchamel No. 367, salt and cayenne to taste, egg and bread crumbs.
👨🍳 Method
Take the breasts and nice white meat from the fowls; cut it into small dice of an equal size, and throw them into some good Béchamel, made by recipe No. 367; season with salt and cayenne, and put the mixture into a dish to cool. 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; 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; 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Recipe 961 this week, eager to transform leftover roast chicken into something magical. I was delighted to discover that the key to this dish is the béchamel, which acts as both a sauce and a binder for the chicken dice. I found that the béchamel's creamy richness elevated the humble leftovers to a whole new level of indulgence. The result was a comforting, golden-crusted boudin that I served with a ladle of thinned béchamel. This dish is perfect for the weeknight cook looking to impress with minimal effort. It's not fancy, but it's wonderfully satisfying. The next time I have leftover roast chicken, I'll be making this again — it's just that good.
