This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Puddings of meat.
Blood pudding or sausage.
White pudding or sausage of veal, bread, etc.
This kind of hot, white pudding of chicken meat is thought to have done more to immortalize the name of Richelieu than the capture of Mahon. First, it is a paste made of breast of chicken, pounded and forced through a seive, seasoned, and, with the addition of a pasty sauce to make it like dough, it is made out like flattened eggs in shape, and poached. Then made cold, part of the inside removed, and the cavity filled with a mixture of lightly fried onion, truffles and mushrooms with butter and gravy; then the orifice covered with the chicken paste, and the surface decorated with truffles made to adhere with white of egg. These may be made in advance of the meal. When wanted, they are simmered in a little broth, not enough to cover; made to shine with a little glaze over the decorated surface, and dished up with a ragout of glazed onions, small quenelles and truffles around.