Anonymous Tue May 23 19:50:00 2006

6 ounces chicken breast -- boned and skinned

1 egg

2 ounces heavy cream -- cold

3 ounces cremini mushrooms

3 ounces portabella mushrooms

3 ounces shitake mushrooms

3 ounces button mushrooms

1/2 ounce fine herbs -- (parsley, tarragon,

-- chives, chervil)

1 ounce shallots -- chopped

salt -- to taste

pepper -- to taste

butter

For the chicken mousse: Puree chicken in a food processor until smooth. Add salt and

pepper and the egg. Pulse just to combine and scrape the sides. While food processor is

running, add cream gradually through the feed tube. Chill and reserve. Wash and slice the

mushrooms. In a hot sauté pan, cook the mushrooms with butter. When mushrooms are

brown, add shallots and herbs. Remove from the pan and chill. Fold together mushrooms

and chicken. Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of the

mushroom mixture. Roll the plastic into a log. Tie the ends with a string and tie into links.

Poach in simmering water for 10 minutes. Shock the links in ice water. This can be done

up to 3 days ahead. To serve, remove the sausage from the plastic and grill, roast, or

smoke, until it is hot throughout. Slice the sausage and serve it with a tossed salad.

Posted to the Bbq by Carey Starzinger on Sep 15, 1996.