Boudins blancs de volaille (White Chicken Puddings)

Ingredients

• 500 grammes raw poultry fillets
• 400 grammes fresh fat bacon
• 100 grammes onion
• butter
• a fragment of thyme and of bay
• 15 grammes salt
• a pinch of pepper
• a little nutmeg
• 4 egg whites
• half a litre of boiled milk
• sausage casings
• purée of potatoes à la Crème

Instructions

1. Pound separately 500 grammes of raw poultry fillets and 400 grammes of fresh fat bacon cut in dice.
2. Bring the two together and pound them into a single unified forcemeat.
3. Cook 100 grammes of chopped onion in butter without colouring, with a fragment of thyme and of bay, and add it to the forcemeat.
4. Add 15 grammes of salt, a pinch of pepper, a little nutmeg and 4 egg whites one by one, working the forcemeat vigorously with the pestle.
5. Pass the forcemeat through a fine sieve and return it to the mortar.
6. Incorporate, little by little, half a litre of boiled milk, quite cold.
7. Fill the forcemeat into casings, poach them as for the preceding boudins, and let them cool.
8. Grill them, taking the precautions set out above.
9. Serve at the same time a purée of potatoes à la Crème.