• Soak the bread in the milk.
• In a frying pan, sauté the porcini with a little shallot and let cool.
• Grind the onions and shallots using the coarse grinding plate, sauté them, then let cool.
• Grind the chicken and pork using the coarse plate.
• Drain the bread, reserving the milk, and grind it using the coarse plate.
• Grind the cooked porcini using the coarse plate and set aside.
• Mix the ground chicken, ground pork, ground bread, the ground and sautéed onions and shallots, and the seasonings, then run everything through the grinder again using the finest plate.
• Now you can add the coarsely ground porcini, eggs, milk, cream and cornstarch, and mix well.

Stuffing the Casings

• Use a sausage stuffer to fill the casing.
• Thread the entire hog casing onto the stuffer's nozzle and tie a knot in the casing.
• Fill the casing well, but you should still be able to pinch the sausage without it bursting.
• Fill 15 cm of casing, pinch at 10 cm and twist the sausage 3 times, then repeat until you reach the end of the casing. Set the sausages aside in a tray lined with a cloth (this makes them easier to handle when lowering them into the pot and lifting them out).

Cooking

• Heat a large saucepan or stockpot of water with chicken bouillon cubes, or use homemade broth.
• Bring the water to 85°C and stir well before adding the sausages.
• Take the 4 corners of the cloth and lower the sausages into the broth.
• Cook for 30 minutes at 70 to 75°C.
• Lift the sausages out with the cloth, plunge them into cold water for about 10 minutes, then let them drain and cool for 24 hours.