Boudin blanc

Sweat the finely chopped onion and shallot in 30 g of butter over low heat until translucent but without any color.

Grind the chicken breast, pork loin, and pork fatback together into a fine paste using a chilled meat grinder.

Combine the ground meat mixture with the breadcrumbs, eggs, crème fraîche, cognac, wine, thyme, nutmeg, salt, and pepper in a large bowl.