Method

• Finely dice onions and sweat off in the butter and oil until soft but with no colour
• Spread on a flat tray to cool Cut the crusts off the bread then dice bread into 2cm squares
• Mix the yolks with 1 ltr of the milk then pour over the bread and leave to soak for 20 min
• Mix the onion, garlic, dried cherries, nutmeg and seasoning with the bread mixture
• Whisk the whites to stiff foam and fold through the bread mixture
• When the bread has absorbed the wet mix fold through the parsley then form into tubes on double glad wrap and roll tightly to form a large sausage
• Steam for 40min until firm, leave to cool before reheating and cutting for service
• Serve on the side of the carved chicken