Chicken Mousse Sausages

Nothing could be less like a traditional boudin noir—blood sausage—than these creamy, rich, ivory-colored sausages. To prepare boudins blancs you first make a mousseline mixture by puréeing boneless chicken breasts (or veal or seafood) in a food processor. Then, over a period of several hours, you work in heavy cream in increments, allowing the mixture to rest in the refrigerator between the additions. The best mousselines should melt in your mouth and have a creamy, almost souffle-like tex