Name: Ali-Bab’s Boudins Blancs
Ingredients: 100 g (3½ oz, ½ cup) breast of roast chicken, chopped; 500 ml (1 pint, 2 cups) milk; 100 g (3½ oz, 1 cup loosely packed) shredded flare (kidney) fat; 2 large onions, chopped; 30 g (1 oz, 2 rounded Tbsp) rice; 100 g 3½ oz, generous ½ cup) raw pork, chopped; truffles, cooked and finely diced (optional); salt, pepper, freshly grated nutmeg; 1 egg

Preparation info

Difficulty
Easy

Appears in

The Feast of Christmas

By Paul Levy

Published 1992

About

In this general recipe the chicken and pork can be replaced by game. Ali-Bab also says you can substitute fish or shellfish for them as well, and use ‘a bit of butter’ instead of the pork fat, adding some cream and egg yolks.

Ingredients

30 g (1 oz, 2 rounded Tbsp) rice
500

Method

Cook the rice in the milk until soft. Melt the fat in a large, heavy saucepan, and sweat the onions in it, without letting them colour, along with the pork. Then add the cooked rice, the chicken breast and truffles, if the budget stretches to them, and season with salt, pepper and nutmeg. Cool and process with the steel blade. Finally, add the egg and process for a second or two. Then stuff the

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Ingredients

Method

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