Boudins of Chicken a la Soubise

Have half a pound of leaf lard chopped up very finely, add to it one ounce of soaked and pressed bread-crumbs, pound the two together, then press through a sieve. Put this into a bowl with half a pound of raw chicken meat minced very finely, mingle well together and gradually add half a pint of soubise onion puree (No. 723), nine raw egg-yolks, a quarter of a pound of raw truffles (if obtainable), cut in three-sixteenths inch squares, and with this preparation fill some ready prepared sheep's casings three inches long and one inch in diameter, not too full, throw them into boiling water, remove them almost immediately and prick them with a larding needle, then broil them over a very slow fire; serve a soubise sauce (No. 543) in a separate sauce-boat.