Boudins Blancs Ordinaires (Plain White Puddings)

Ingredients

• 250 grammes lean pork
• 400 grammes fresh fat bacon
• 50 grammes fresh foie gras
• 2 fresh eggs
• 50 grammes onion cooked in butter without colouring
• 1 décilitre cream
• 15 grammes salt
• a pinch of white pepper
• a little nutmeg
• sausage casings
• butter
• purée of potatoes à la Crème

Instructions

1. Chop 250 grammes of lean pork and 400 grammes of fresh fat bacon.
2. Pound this hash, adding 50 grammes of fresh foie gras.
3. Pass it through the sieve and lift the forcemeat into a terrine.
4. Complete it with 2 fresh eggs, 50 grammes of onion cooked in butter without colouring, a décilitre of cream, 15 grammes of salt, a pinch of white pepper and a little nutmeg, and mix the whole well.
5. Fill the preparation into casings without over-filling them, and tie the puddings to the length wanted.
6. Range them on a grid or a wicker tray and plunge them into a vessel three quarters full of boiling water.
7. From the moment of immersion, hold the water at an even 95° and poach for 12 minutes.
8. Withdraw them and let them cool.
9. To serve, do not score them; prick them only with a pin, wrap each in a buttered paper and grill gently.
10. Serve a purée of potatoes à la Crème at the same time.