A sausage of fish, chicken breast, sweetbreads, carp roes, cow's udder, rice and puréed onions, simmered in milk.
Sliced boudin noir and sliced dessert apples browned in butter, served with the juices or a reduction of cider or Calvados.
A black pudding (US: blood sausage) made with blood, cooked leaves of spinach beet, white breadcrumbs, onions, cream and eggs, stuffed into pork casings. Generally served sliced and fried.
"White pudding." Unlike boudin noir, boudin blanc contains no blood, but is a large sausage made from white meat such as pork, veal or poultry, with added fat, eggs and cream. Such a sausage is generally grilled whole. In Louisiana this refers to a Créole sausage made with pork shoulder, liver, rice, spring onions (US: scallions, salad onions) and spices. Julia Child recommends skinning boudins blancs, rolling them in fresh breadcrumbs, pressing the crumbs into the meat, sprinkling a little melted butter over them and then grilling them quite slowly for about 20 minutes. We have tried this method and recommend it.
