Boudins Blancs
French White Sausages

1 pound raw chicken or turkey breast meat
12 ounces thick sliced fat bacon
1 medium onion, chopped fine
1 tablespoon butter
2 teaspoons thyme
1 bay leaf
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
4 egg whites
sausage casings

Grind the meats very fine.  Sauté onion in butter with thyme and bay leaf.  Remove bay leaf, and add onion and seasonings to meats.  Add egg whites and work the mixture until thoroughly blended.  Stuff in casings.  To cook, bring to the boiling point, but do not boil.  Turn off heat and leave 10 to 12 minutes.  Drain and brown gently in butter.  Serve with applesauce.