Recipe: Boudin Blanc With Spinach and Apple Sauce [edit]

Step 1

Soak the bread in the milk.

Step 2

Mix until it becomes a smooth paste.

Step 3

This is called a parade.

Step 4

Remove all the skin and sinew from the chicken and dice.

Step 5

Take half the foie gras dice into small cubes and place in a bowl.

Step 6

Place the remaining foie gras in second bowl.

Step 7

Season with salt and pepper and divide the armagnac truffle essence and grated truffle between the bowls.

Step 8

Cut the sausage skin into 2 pieces about 1m long and rinse under cold running water to remove excess salt and clean.

Step 9

Place the ingredients in the two bowls and the food processor bowl in the freezer for about 15-20 minutes or until very cold but not frozen.

Step 10

Place the diced chicken in the processor and mix for a few seconds.

Step 11

Add the egg and mix agiun for a few seconds.

Step 12

Follow with the foie gras piecff then the parade.

Step 13

When smooth slowly add twothirds of the cream.

Step 14

Season and add the remaining cream.

Step 15

Pipe the mixture into the sausage skins as tightly as possible preventing any air pockets.

Step 16

Twist the sausage into portion size and tie with a piece of string.

Step 17

Prick the skin.

Step 18

Place the boudins in a pan of hot water preheated to 80 degrees C and poach for 20 minutes.

Step 19

Leave to cool in the liquid.

Step 20

Warm the spinach in a little garlic butter and season with salt and pepper.

Step 21

Fry the potatoes in oil and butter.

Step 22

Reheat the sausages by frying in a little oil over a low heat until golden on both sides.

Step 23

Gently warm the apple sauce.

Step 24

Put the spinach into the centre of each plate.

Step 25

Place the boudin on top.

Step 26

Arrange the potatoes at the top of the plate either side of the boudin.

Step 27

Pour the sauce to surround the boudin and potatoes.

Step 28

This recipe will make about 7 boudins.