CookEat Recipe
Chicken Boudins Richelieu
Chicken, truffle and mushroom boudins fried in butter and served over Madeira sauce.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Measure three-quarters of a gill of the actual finished demi-glace for this sauce. Loosen that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid, and keep all of it hot for immediate use. Rapidly cool the remaining demi-glace in shallow containers and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 5
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 6
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 7
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 8
Put half an actual gill of the finished hot tomato sauce and all the loosened three-quarter-gill demi-glace portion in a small saucepan. Boil for five minutes.
Step 9
Add the two tablespoons Madeira wine and half a saltspoon cayenne, mix well and boil gently for five minutes more. Pour into a hot sauce bowl and keep hot briefly for immediate service.
Step 10
Soak the three ounces fresh breadcrumbs in enough cold pasteurized milk for five minutes in the refrigerator, then squeeze out the excess milk. Pound with the three commercially pasteurized egg-yolk equivalents to a smooth paste and keep cold.
Step 11
Have a butcher skin and bone one whole raw chicken weighing one and a half pounds. Cut all its actual flesh into very small cubes and keep cold. Measure two tablespoons melted butter for the filling into a saucepan and add the separate small finely chopped onion. Fry for three minutes without browning.
Step 12
Stir in two light tablespoons flour, then one and a half gills cream, one gill pasteurized milk and two tablespoons sherry, mixing until boiling. Add the chicken, one small truffle and six canned mushrooms cut in small squares, half a teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Cook for about fifteen minutes, stirring occasionally, until all the chicken pieces reach 74°C and the flour is fully cooked.
Step 13
Stir in all the cold breadcrumb-and-yolk paste until fully incorporated, continuing gentle heating until the complete mixture reaches 74°C. Spread in a clean shallow food-safe container, cool rapidly over external ice and refrigerate at 40°F or colder within two hours until cold and firm.
Step 14
Divide the complete cold mixture into twelve equal parts and shape as sausages on a lightly floured work surface. Dip in beaten commercially pasteurized egg and coat in fresh breadcrumbs, discarding leftover coating materials. Heat the remaining two tablespoons melted butter in a frying pan and fry the boudins in batches until golden, their centres reach 74°C and their coating is fully cooked. Pour all the hot Madeira sauce onto a hot dish, arrange the boudins over it and serve promptly.
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