Instructions: Soak the bread in the milk.

Mix until it becomes a smooth paste.

This is called a parade.

Remove all the skin and sinew from the chicken and dice.

Take half the foie gras dice into small cubes and place in a bowl.

Place the remaining foie gras in second bowl.

Season with salt and pepper and divide the armagnac truffle essence and grated truffle between the bowls.

Cut the sausage skin into 2 pieces about 1m long and rinse under cold running water to remove excess salt and clean.

Place the ingredients in the two bowls and the food processor bowl in the freezer for about 15-20 minutes or until very cold but not frozen.

Place the diced chicken in the processor and mix for a few seconds.

Add the egg and mix agiun for a few seconds.

Follow with the foie gras piecff then the parade.

When smooth slowly add twothirds of the cream.

Season and add the remaining cream.

Pipe the mixture into the sausage skins as tightly as possible preventing any air pockets.

Twist the sausage into portion size and tie with a piece of string.

Prick the skin.

Place the boudins in a pan of hot water preheated to 80 degrees C and poach for 20 minutes.

Leave to cool in the liquid.

Warm the spinach in a little garlic butter and season with salt and pepper.

Fry the potatoes in oil and butter.

Reheat the sausages by frying in a little oil over a low heat until golden on both sides.

Gently warm the apple sauce.

Put the spinach into the centre of each plate.

Place the boudin on top.

Arrange the potatoes at the top of the plate either side of the boudin.

Pour the sauce to surround the boudin and potatoes.

This recipe will make about 7 boudins.

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