White pudding with Apple-Pear Confit


For 4 persons :

  • 4 white puddings
  • 800 g potatoes
  • 4 eggs
  • 50 cl single cream
  • 1 good bunch of chervil
  • 1 teaspoon ground nutmeg
  • 50 g butter
  • ½ glass water
  • Olive oil
  • Freshly ground salt and pepper


  • Peel the potatoes and cook them in salted boiling water for 20 minutes. Use the tip of a knife to check they are cooked and drain.
  • Mash them with potato masher and add the butter and cream. Mix well. Add the nutmeg Season.
  • Chop the chervil and stir into the potatoes.
  • Heat some butter in a pan and brown the white pudding on all sides over a medium heat. Once browned, cover the pan and continue cooking over a low heat for 10 minutes, so that the puddings heat through.
  • On each plate, place a white pudding, a tablespoon of apple-pear chutney with cinnamon and the mashed potato using a pastry cutter.