Boundins of Salmon

Serve boundins of salmon with allemande sauce thickened with crawfish butter.

Remove the skin and bone from one pound of salmon, reduce it to a pulp, and pass it through a fine hair sieve. Mix with the puree ten ounces each of bread panada and crayfish butter, season the mixture with pepper and salt, and bind it with two well beaten eggs and a little reduced lean sauce that has been thickened with egg. Mix an onion that has been fried white and cut into small pieces with the forcemeat. Cut some strips of paper four inches long by two and one-half inches wide, and butter them. Place a piece of forcemeat three and one-half inches wide by one and three-fourths inches long and one and three-fourths inches thick on each strip of paper. Make a hollow in the center of each piece of forcemeat about three-fourths of an inch deep, and three-fourths of an inch wide. Fill the hollows with a salpicon of cooked salmon and truffles mixed in stiffly reduced allemande sauce, cover them with a little of the forcemeat, and wrap the paper round. Put the boudins in a sautepan with a small quantity of stock, and let them simmer gently for fifteen minutes. Drain the boudins, arrange them in a circle on a hot dish, pour over them some allemande sauce thickened with crayfish butter, and serve.