Boudins a la Reine
One pint of cold cooked chicken chopped fine, one tablespoonful of butter, two tablespoonfuls of dried bread crumbs, one half cup of stock or boiling water, two eggs, one quarter nutmeg grated, one tablespoonful of chopped parsley, salt and pepper to taste. Put the butter in a frying pan to melt, add to it the read crumbs and stock; stir until it boils. Take from the fire, and add the chicken, parsley, nutmeg, slat, and pepper, and then the eggs slightly beaten; mix thoroughly. Now fill tea or custard cups two thirds full with this mixture, stand in a baking pan half filled with boiling water, and bake in a moderate oven for twenty minutes. When done, turn them out carefully on a heated dish, and pour around them Cecil sauce.
Remains of cold roast or boiled turkey may be used in the same way.
Try as I might, I haven't been able to come up with the recipe for Cecil sauce but I am still looking.
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