Michael ruhlman cocktail
Michael ruhlman books!
I am not a trained professional, please try this at home. Or maybe not. Le Boudin Blanc, is a very light delicate sausage that dates (according to Larousse) back to the Middle Ages.
It is made in many different versions all around Europe and in France it is a Christmas time treat. Our special occasion from making them was that boneless skinless chicken thighs were on sale. That's right chicken sausage, don't start salivating because you think you are about to get a "Lite" sausage.
From scratch michael ruhlman
The other two main ingredients are eggs and cream.
I started with the recipe from Charcuterie, by Michael Ruhlman, I made half of the recipe. The ingredients are chicken, eggs, cream, salt, pepper, quatre-epices, and a little bit of flour.
The recipe called for doing this in a food processor, but I wanted to do it in the blender.
After a few minutes in the blender I didn't think the mixture was setting-up as it should, so I switched to the Cuisinart.
The blade is under there somewhere, I don