Chop together 250 g (9 oz) lean pork and 400 g (15 oz) pork fat.
Pound well together with 50 g (2 oz) fresh foie gras and pass it through a fine sieve. Place this mixture in a basin and add 2 eggs, 50 g (2 oz) finely chopped onion cooked in butter without colour, 1 dl (3½ fl oz or ½ U.S. cup) cream, 15 g (½ oz) salt, a pinch of white pepper and a little grated nutmeg. Mix well together then put it into the prepared gut without overfilling it; the mixture swells during the cooking process and if too full the puddings are likely to burst. Tie off with string at the required lengths then arrange on a grill or lattice wicker frame.
Plunge the whole into a pot three-quarters full of boiling water, reheat the water to 95 °C but no hotter, and poach the puddings at this temperature for 12 minutes.
When cooked, remove from the water and allow to cool.
Do not make any incisions in them but prick them all over with a thin trussing needle; wrap each in buttered paper and grill gently.
Serve accompanied with a dish of creamed mashed potato.