Boudin Blanc of Chicken, Sweetbreads & Cèpe Mushrooms

Name: Boudin Blanc of Chicken, Sweetbreads & Cèpe Mushrooms
Yield: Serves 8-10
Cuisine: French
Ingredients: 2 teaspoons salt; 10 black peppercorns, cracked; a bouquet garni of bay, thyme, parsley stalks and a strip of lemon zest; 500 g skinless chicken breast, cut into 1cm dice and well-chilled; 2-metre length of thick sausage skins [hog’s runners]; 30 g unsalted butter; 1 small brown onion, chopped; 400 ml water; 1 stalk celery, sliced; 200 ml dry white wine; 30 g dried cèpe or porcini mushrooms; 250 g calves’ sweetbreads; 100 g brown onions [about ½ medium onion], finely diced; 500 ml double cream [45% fat], well-chilled; 2 egg whites; 1 egg, lightly beaten; ¼ teaspoon freshly grated nutmeg; 10 g salt; 4 tablespoons finely chopped curly-leaf parsley; ¼ teaspoon freshly ground white pepper; ½ small carrot, chopped

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

In this elegant entrée, the flavours of chicken, calves’ sweetbreads and dried cèpe mushrooms are enriched with egg and emulsified with cream to form a firm mousse ready for filling the sausage skins.

Ingredients

250 g calves’ sweetbreads
30 g dried cèpe or porcini mushrooms

Oceania
Europe
Australia
France
Main course
Starter
Mediterranean

Method

In advance, or the day before, soak the sweetbreads in cold water with a good pinch of salt for about 1 hour.
Place all the court-bouillon ingredients in a saucepan, bring to the boil, skim and simmer for 20 minutes. Strain, then add the sweetbreads and poach for around 5-8 minutes, or until they feel firm. Drain, remove the skin while they are warm and break i