To make the mousseline, chop up the chicken breasts into small pieces, place these in a blender or food processor with the salt, and blend until it is a smooth paste. Add the egg white and process again until it stiffens. Rub the mixture through a sieve into a bowl set on crushed ice. Gradually add two-thirds of the cream, mix in well, then add the sherry and season with a little salt and pepper. Test the mousse, and if it is too rubbery in texture, add a little more cream and test again. Put in the refrigerator until needed.
Bring the court bouillon to the boil, plunge the lobster in, bring back to the boil and continue boiling for 2 minutes. Remove the pan from the heat and allow the lobster to cool in the stock. When it is cold, remove the lobster meat from its shell (save the shells to make a lobster sauce for another recipe), and dice the meat into 5 mm/¼ inch cubes. Fold the meat and the chives into the mousseline. Using cling film as a sausage skin, form the mixture into 8 individual sausages and tie off the ends. Leave to rest in the refrigerator until needed; they will keep for about 4 hours.
To make the sauce, melt the butter in a saucepan, add the spring onions, season, cover with a lid and sweat them until cooked; about 3-4 minutes. Then place the cooked onions in a liquidizer and process so that they are chopped but not too finely. Return them to the saucepan, stir in the cream and reheat.
Drop the sausages, still in their cling film skin, into boiling water and poach for 10 minutes. When cooked, gently remove the cling film, heat the oil and the butter in a frying pan, and gently roll the sausages in the fat until brown.
Place a spoonful of the sauce in the middle of each plate and sit a sausage on top. Garnish with a few sprigs of dill.
Note The sausages can be cooked up to 3 days in advance and kept in the refrigerator until needed. After poaching them, drop the sausages into iced water to cool them rapidly, then store in the refrigerator. To reheat, drop the sausages into boiling water and simmer for 2-3 minutes.
© 1989 Ian McAndrew. All rights reserved.