Boudins de Volaille à l'Écossaise (Chicken Boudins with Scarlet Tongue, Scottish Style)

Ingredients

• Chicken forcemeat with panade and butter
• Salpicon of scarlet tongue
• Reduced sauce Demi-glace
• Egg and breadcrumbs
• Clarified butter
• Slices of scarlet tongue
• Sauce Écossaise

Instructions

1. Take chicken forcemeat made with panade and butter.
2. Mould the boudins in the form of pointed ovals.
3. Fill them with a salpicon of scarlet tongue bound with reduced sauce Demi-glace.
4. Poach them, then sponge them.
5. Bread them à l'anglaise and colour them in clarified butter.
6. Dress them in a turban, alternating with slices of tongue of the same form and dimensions.
7. Serve separately a sauce Écossaise with Mirepoix added.