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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Boudin Blanc of Chicken, Sweetbreads & Cèpe Mushrooms

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of