Boudins de Volaille Soubise (Chicken Boudins Filled with Soubise and Truffle)

Ingredients

• Chicken forcemeat with panade and cream
• Stiff purée Soubise
• Chopped truffle
• Egg and breadcrumbs
• Light Soubise

Instructions

1. Take chicken forcemeat made with panade and cream.
2. Mould the boudins, filling them with stiff purée Soubise to which chopped truffle has been added.
3. Treat them and dress them as for Boudins de volaille Richelieu.
4. Serve separately a light Soubise, lightly buttered.