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 to the mortar, and add thereto, little by little, one pint of boiled and very cold milk.

Put the forcemeat into the gut; poach it in the bain-marie, and set it to grill, observing the same precautions as in the preceding recipe.

Serve a purée of potatoes with cream at the same time as the boudins.