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.
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.
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.