Name: Boudin Blanc with Mustard Sauce & Mash
Yield: Ingredients For 6
Ingredients: 170 g / 6 oz white pork-back fat; 450 g / 1 lb chicken breasts; 25 g / ¾ oz unsalted butter; 100 ml / 3½ fl oz chicken stock; 2 tbsp white wine; 4 tbsp Dijon mustard; 450 ml / ¾ pt double cream; salt and pepper; Mashed Potatoes, to serve; 2 shallots; salt and white pepper; 300 ml / ½ pt double cream; 1 or 2 lengths of salted hog casings; ½ nutmeg, grated; 1 tbsp chopped sage; 1 tbsp chopped parsley; 1 garlic clove; 55 g / 2 oz butter, plus more for coating; whites of 2 eggs; 4–5 shallots; 225 g / 8 oz lean pork loin

Preparation info

Ingredients For
6

Difficulty
Medium

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

One item that sits as happily in a grand restaurant as in a Café or brasserie is boudin blanc, the delicate creamy sausage of chicken mousse and pork that you can dress up or down as fancy and ambience dictate. It is expensive to buy and time-consuming rather than difficult to make. For some reason the idea of home-made sausages still strikes people as rather adventurous. Natural hog casings can be bought from your butcher, dried and salted in tins. All you have to do is rinse them and soak