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1
Soak the bread in the lowfat milk.
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2
Mix till it becomes a smooth paste.
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3
This is called a parade.
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4
Remove all the skin and sinew from the chicken and dice.
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5
Take half the foie gras dice into small cubes and place in a bowl.
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6
Place the remaining foie gras in second bowl.
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7
Season with salt and pepper and divide the armagnac truffle essence and grated truffle between the bowls.
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8
Cut the sausage skin into 2 pcs about 1m long and rinse under cool running water to remove excess salt and clean.
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9
Place the ingredients in the two bowls and the food processor bowl in the freezer for about 15-20 min or possibly till very cool but not frzn.
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10
Place the diced chicken in the processor and mix for a few seconds.
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11
Add in the egg and mix agiun for a few seconds.
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12
Follow with the foie gras piecff then the parade.
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13
When smooth slowly add in twothirds of the cream.
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14
Season and add in the remaining cream.
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15
Pipe the mix into the sausage skins as tightly as possible preventing any air pockets.
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16
Twist the sausage into portion size and tie with a piece of string.
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17
Prick the skin.
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18
Place the boudins in a pan of warm water preheated to 80 degrees C and poach for 20 min.
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19
Leave to cold in the liquid.
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20
Hot the spinach in a little garlic butter and season with salt and pepper.
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21
Fry the potatoes in oil and butter.
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22
Reheat the sausages by frying in a little oil over a low heat till golden brown on both sides.
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23
Gently hot the apple sauce.
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24
Put the spinach into the centre of each plate.
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25
Place the boudin on top.
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26
Arrange the potatoes at the top of the plate either side of the boudin.
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27
Pour the sauce to surround the boudin and potatoes.
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28
This recipe will make about 7 boudins.
