From:
The Thorough good Cook
Poultry: 24. Chicken Puddings a l'Ude
Make these
puddings with
forcemeat-balls, like those a la Richelieu (
No. 25); dip them into
crumbs of
bread, and fry them of a light brown ; make at the top an
oblong opening, empty the puddings, taking care to preserve, however, a coat thick enough to admit a
salpicon of
chickens,
truffles, and
mushrooms, cut into small
dice and thrown into a well-seasoned
Béchamel ; take six small
fillets, three being wanted for each pudding; give them the shape of a
handle of a
basket, after having
larded them with
bacon and decorated them "en conti," as it is called. Then take a very large
carrot, cut it of the same size as the puddings, wrap it up in thin layers of
bacon, put the small fillets over the carrot, and dust a little
salt over them; place the whole in an
oven; do not let it be too much done, but of a light brown only.
Glaze them when ready to send up to dinner; pour the salpicon into the puddings, with the
sham basket handles at an equal
distance over the puddings; and see that the fillets are not thrust in too far, that they may really look like basket handles. This dish is for a
grand dinner, when common dishes are not to make their appearance.