A guide to modern cookery

remains to be done, therefore, is to grill them. Sprinkle them with melted butter; grill them very gently, basting them from time to time the while, and serve them with a Périgueux sauce. 1404—PIEDS DE PORC PANES Sprinkle the pig’s trotters copiously with melted butter, and put them on the grill, which should be very hot. Grill them very gently, turning them with care; and serve them plain, or with a tomato purée separately. =Boudins.= 1405—BOUDIN BLANC ORDINAIRE Chop and afterwards pound one-half lb. of very lean fresh pork, and three-quarters lb. of fat fresh bacon. Add one and one-half oz. of foie gras, and rub through a fine sieve. Put this forcemeat into a basin, and finish it with two fresh eggs; one and one-half oz. of chopped onion, cooked in butter without colouration; one-sixth pint of thick cream; one-half oz. of salt, a pinch of white pepper, and a little nutmeg. Mix the whole well; put it into the gut, without overfilling the latter, and tie round with string at regular intervals. Now set the boudins on a willow lattice, and plunge them into a receptacle full of boiling water. From this moment keep the water at 203° F., and let the boudins poach for twelve minutes. This done, withdraw them, and let them cool. Before serving them, grill them very gently, and, as a precautionary measure, wrap them in buttered paper. Do not _cisel_ them, but prick them with a pin. Serve a purée of potatoes with cream at the same time. 1406—BOUDINS BLANCS DE VOLAILLE Pound separately one lb. of raw chicken fillets and three-quarters lb. of fresh fat bacon. Combine the two products in the mortar; pound again with the view of thoroughly mixing them, and add three oz. of chopped onion, cooked in butter without colouration, together with a little thyme and bay; one-half oz. of salt, a pinch of white pepper, and a little nutmeg. Mix the whole well, and add four eggs, one by one, working the forcemeat vigorously the while with the pestle. Rub through a fine sieve; return the forcemeat