Esteemed Readers,
today I offer you two rather curious but easy to be made recipes that fit perfectly as appetisers. I hope you will enjoy the final result!
Bouillans (Boiled Sliced Chicken or Capon for Entrées)
To cook bouillans take some fried chicken or capon, some marrow as big as a quail egg, the same quantity of lard & some fine herbs. Chop & season everything, put on a plate. Make a perfect stuffing, then roll it as thin as a piece of paper, then shape it again. Take a bit, make a ball & add a drop of water above. Then add some stuffing, (smaller balls) on the top & fix well with fingers. Then cut them in two & fry. You can serve them as hors-d’oeuvre or garnish entrées . But they must be served hot with some lemon juice & a touch of white wine.
Croquets
Croquets is a dish that is certainly consists of a tender stuffing. They are shaped either as big as an egg or as small as a nut. They may be served as appetisers for entrées, – at least as hors-d’oeuvres,- as well they fit for garnish.
So take stomachs of a fatted fowl, a chicken & a partridge. Chop this meat, adding some white lard, veal udder, veal sweetbread, truffles & champignons, marrow, crumbs of bread, soaked in milk & all sorts of fine herbs. Add some cream-cheese & some cream, just enough for the consistency. Chop & season everything well, add 4 or 5 fresh eggs & 1 or 2 egg whites. Make round croquets from the mass. Soak them in beaten egg, roll in bread crumbs. Leave them on the plate for a while, then fry & serve hot. The same stuffing fits for meatballs & filets mignons.
Bon Appétit! 🙂 🙂 🙂
Vive le Roy!
Maria KethuProfumo
PS. The original recipes you may find in books of Esteemed le Sieur de La Varenne & le Sieur Massailot.
Lard, stomachs, udder, sweetbreads? Excuse me, Maria I need to lay down. 😀
Ha-ha-ha! 🙂
But it’s only an appetiser, dear John. Won’t you have the main course?
Ha ha ha……um
Molto interessante
Grazie!
No thank you …
Ha-ha-ha! Why? They seem to be so delicious!
I have just eaten … I’m on a diet … udderwise I would be keen …
Ah! I see!
Ricette originali per un post originale.
Grazie, cara Fulvialuna! Che fare! La cucina francese! In seguito penso di post i brodi.
😉
I can’t imagine going to all this trouble to for appetisers and then on to the main meal, my goodness.
Ha-ha-ha! Well…the result is worth of it, dear Hester.
wow! Ricette interessanti… per me no grazie…ma è sempre interessante sapere 🙂
Ha-ha-ha! grazie! Sono interessanti da cucinare, vero?
Interessanti di sicuro … poi cosa ne uscirebbe a provare non saprei… 😀 😀 😀
Ha-ha-ha!
The croquets sound very rich, Maria, I don’t think I could eat them. Very interesting recipes.
Why not, dear Robbie? The recipe offers to make only small portions. I think it is very reasonable, as indeed they are too heavy. And it means that smaller quantity can feed more persons. It is a reasonable solution, besides for men they would be great.
I have a problem with my liver so I can’t tolerate fats. I agree, Terence and the boys would enjoy these interesting treats.
Mon Dieu! I can understand your problem, dear Robbie. However you could have a little bite, just to taste.
Do you think you can eat the stomach or would you have to burst them open and just eat the insides like we do with pig pudding.
Why, dear Charlotte? If it is well-cooked, why not. Besides these dishes mean a small portion, if you have noticed. Not a full plate, of course. Chicken stomachs are very tiny and tasty, if they are well-boiled. 🙂