Moulds used:

Flexipan^® Muffins

Ref 915

• 500 g chicken or turkey breast
• 1 onion, finely chopped
• 500 g sausage meat
• 1 egg, beaten
• 2 dessertspoons Cognac or Armagnac
• 200 g smoked bacon lardons
• parsley, finely chopped
• 12 sprigs of thyme
• 12 spsmall bay leaves

Pre-heat the oven to 180°C/Gas Mark 4 and put the Flexipan® Muffins Ref 2915 onto an aluminium sheet.
Cut the breasts horizontally into very thin escallops.
Mix the sausage meat with the onion, egg, parsley, and 1 dessertspoon of Cognac.
Fill each hole with a layer of the sausage mixture, a layer of breast, and then a layer of lardons.
Repeat the process twice.
Pour the remaining dessertspoon of Cognac over the 12 holes and add a sprig of thyme and a bay leaf to each one.
Bake for about 40 minutes or until firm.

Chef's Suggestion

You can accompany with mayonnaise or serve on a bed of salad leaves with herbs.