3310 Crépinettes de Volaille

Method

Finely chop 500 g (1 lb 2 oz) raw chicken flesh, 100 g ( oz) lean pork and 400 g (14 oz) fresh pork fat and mix together with 150 g (5 oz) foie gras trimmings passed through a sieve, 100 g ( oz) chopped truffle, 12 g (½ oz) salt, a little pepper and nutmeg and ½ dl (2 fl oz or ¼ U.S. cup) brandy.

Divide this mixture into 80–90 g (3 oz) pieces; mould oval shape, place a nice slice of truffle in the middle of each and wrap each in a piece of soft thin caul.

Dip the Crépinettes into melted butter then breadcrumbs and either grill them gently or cook in the oven.

Arrange in a circle on a dish and serve accompanied with a sauceboat of a thin brown or white sauce and a dish of vegetable purée.

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