Pasta With Ceps & Boudin Blanc Recipe - Great British Chefs

Ingredients

• 6 cep mushrooms, sliced
• 2 knobs of butter, for frying mushrooms and spinach
• 200g of spinach leaves
• 1 pinch of sugar, for seasoning
• 1 pinch of nutmeg, grated
• 4 fresh pasta sheets, (10 x 6cm)
• salt
• 200g of cep mushrooms, diced
• 50g of butter
• 1 shallot, peeled and chopped
• 1 tbsp of tomato purée
• 90ml of Madeira
• 190ml of double cream
• 2 chicken breasts, diced
• 10g of foie gras
• 1/2 slice of white bread
• 2 tsp milk
• 1 egg
• 190ml of cream
• sugar to taste