1 Chop the chicken breasts, ham and bread crumb (do not use the crust)
2 Gather everything in a large bowl, pour in a little milk to make a paste then put it in a saucepan over low heat and stir to thicken it. Transfer (pour into a bowl) and let cool
3 Make a mushroom duxelles: finely chop the mushrooms, add lemon juice (to prevent browning), sweat them (cook gently covered in a little butter, without browning) with 2 sliced shallots, salt and pepper. When there is no more liquid left (reduce until dry), transfer and let cool
4 Then combine the 2 mixtures (chopped mixture + duxelles) in a bowl, add 3 egg yolks and the cream (you can add a few pieces of black truffle!....). Season (paprika, salt and a little Cayenne), flavor with a little thyme flowers and chopped flat parsley (2 teaspoons)
5 Mix everything well then beat the 3 egg whites until stiff peaks form and add them by cutting with a spatula (as if preparing a soufflé)
6 Fill (*) the casings with the boudin mixture (not too tight to prevent them from bursting during cooking as they will swell, but without air pockets) and make a string of boudins (twist and/or tie the casing) every 10 to 12 cm
7 Plunge the boudins into boiling water then bring the water down to 80°C (175°F) and poach for 20 minutes, then carefully transfer the cooked boudins (without piercing them!) into ice water, let them cool for 3 minutes then lay them flat on a cloth
(*) You can also mold the boudin mixture in special heat-proof plastic film
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