Precooked boudin noir

INGREDIENTS:

6 rashers ventrÁªche
60g chicken mousseline
2tbs chopped chervil
2tbs chopped chives
2tbs chopped tarragon
1 x 135g boudin for two portions

METHOD:

Cut the rind off the rashers. Lay them flush against each other on a sheet of baking parchment (Step 1, below).

Combine mousseline and herbs (Step 2). Spread a very thin layer over the rashers, stopping three-quarters of the way along the length.

Put a boudin on the bacon-mousseline base and roll up to encase it completely (Step 3). Cut off the uncoated ends of the rashers.

Wrap the boudin tightly in film (Step 4), twisting the ends to seal thoroughly. Steam three to four minutes. Chill thoroughly.