Boudin Blanc with Mushroom Fricassee & Jus
Recipe provided by Estate Chef Didier Ageorges to be paired with 2007 Founder’s Block Chardonnay.
"Boudin" is the French term for a blood sausage or pudding made with the blood of a pig. "Boudin Blanc" is a white sausage made with pork, chicken and milk and no blood. This recipe is a simplified variation that does not call for stuffing sausage casing at home.
1 lb. ground chicken
6 oz. ground pork shoulder
1 egg white
1 Tbsp. salt
1 1/2 cup milk
1 medium yellow onion, chopped
2 bay leaves
1 sprig of fresh thyme
1 1/2 oz. corn starch
1 1/2 cup of cream
Bring milk, onion, bay leaves & thyme to a simmer. Turn off the heat, cover and let infuse for 20 minutes. Strain. When it is lukewarm, add starch.
In a food processor, combine chicken, pork, egg, egg white & salt. Work until smooth and then add cream.
Grease 10 individual ramekins with butter. Fill them with the mixture and place in a pan with water so the ramekins are half submerged. Cover with greased parchment. Place in a 300 degree oven for 35 minutes.
Let rest for 5 minutes before unmolding.
1 lb. chicken bones
2 shallots, coarsely chopped
6 garlic cloves, coarsely chopped
1 quart veal stock
2 Tbsp. Extra Virgin olive oil
Heat a sauce pan and add olive oil and bones and begin browning. Reduce heat to low to avoid burning. Continue browning for about 20 minutes.
Add garlic and shallots and continue browning for another 10 minutes.
Pour off fat and add veal stock. Reduce to the consistency of a thin gravy.
Strain through a sieve. Season with salt & pepper to taste.
2 lbs. Matsutake & Oyster mushrooms
3 Tbsp. Extra Virgin Olive Oil
2 Tbsp. butter
3 Tbsp. finely chopped shallots
1 Tbsp. finely chopped garlic
1 Tbsp. finely chopped parsley
salt & pepper
In a large pan, bring olive oil to high heat. Add the mushrooms and sauté until nearly dry. Strain.
Using the same pan, heat the butter. Add mushrooms, shallots & garlic. Season to taste. Sprinkle with parsley.
Place the boudin in the center of the plate. Cover with jus and place the mushrooms around the boudin. This recipe pairs beautifully with the 2007 Founder’s Block Chardonnay.