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Freeze the chopped chicken breast for about an hour.
Soak about 1 meter of hog casings in warm water.
Tear the bread up and pour over the milk, so that it soaks it all up.
Place the chopped chicken breast and process until finely chopped (about 5 seconds).
Add the whites and blend until it thickens slightly (about 10 seconds).
Add the milk soaked bread, foie gras, salt, truffle, cloves, nutmeg, and thyme and process for another 5 seconds.
Add in the cream and process until a mousse forms.
Stuff the mixture into the hog casing, twisting off 6 inch sausages.
Add these sausages to a pan of cold water.
Cover the pan with baking paper so that all of the sausages are submerged and heat slowly to 80°C, holding them at this temperature for 20 minutes.
Remove the sausages from the pan and dry with kitchen towel before pan frying gently in lots of butter.