Andouilles a LA Bechaomelle

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon butter
• 1 slice ham
• 3 shallots, chopped
• 1 handful parsley, chopped
• 2 young onions, chopped
• 1 clove garlic, minced
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 bay leaf
• 4 cups milk
• 1 large handful bread crumbs
• 6 egg yolks
• fine spices to taste
• salt to taste
• pepper to taste
• parsley and young onions for garnish

Directions

1. In a stewpan, melt the butter and add the ham, shallots, parsley, young onions, garlic, thyme, basil, and bay leaf.

2. Cook on low heat for 15 minutes until softened.

3. Add the milk and bring to a boil, then reduce to half.

4. Strain the mixture and return it to the pan.

5. Stir in the bread crumbs and cook until they absorb all the milk.

6. In a bowl, mix the fresh pork fillets, caul, petit lard, veal fraise, egg yolks, fine spices, and salt.

7. Fill the puddings with the mixture, tie them, and cook in equal parts milk and broth with salt, pepper, parsley, and young onions.

8. Serve as directed.