Boudin Blanc of Chicken, Sweetbreads & Cèpe Mushrooms

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

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
Starter
Main course
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