Boudins de Volaille Richelieu (Chicken Boudins Richelieu with Sauce Périgueux)

Ingredients

• Chicken forcemeat with panade and cream
• Salpicon of white of chicken
• Stiff sauce Allemande
• Egg and breadcrumbs
• Clarified butter
• Fried parsley
• Sauce Périgueux

Instructions

1. Take chicken forcemeat made with panade and cream.
2. Mould the boudins in cases.
3. Fill them with a salpicon of white of chicken, truffles and mushrooms bound with stiff sauce Allemande.
4. Poach them, then sponge them.
5. Bread them à l'anglaise and colour them in clarified butter.
6. Dress in a turban on a napkin, with a bouquet of fried parsley in the middle.
7. Serve a sauce Périgueux separately.