Boudins de Volaille à la Carignan (Chicken Boudins with Cockscombs and Sauce Tomate)

Ingredients

• Fine chicken forcemeat
• Butter
• Salpicon of mushrooms
• Reduced sauce Allemande
• Egg and breadcrumbs
• Clarified butter
• Cockscombs
• Frying batter
• Sauce Tomate

Instructions

1. Line small rectangular tinplate cases, well buttered, with fine chicken forcemeat.
2. Garnish the inside with a salpicon of mushrooms bound with reduced sauce Allemande.
3. Cover with forcemeat, smooth it and poach.
4. Sponge the boudins well, bread them à l'anglaise and colour them in clarified butter.
5. Dress them in a close turban.
6. Dip cockscombs in frying batter, fry them at the moment, and arrange them as a bush in the middle.
7. Serve a sauce Tomate separately.