French

[English]

Terms in French 2421-2430 of 10943

boudin (blanc) à l'ancienne

/boo-dah' blanhk ah lahn-syen/
[French]

A sausage of fish, chicken breast, sweetbreads, carp roes, cow's udder, rice and puréed onions, simmered in milk.

boudin (noir) à l'anglaise

/boo-dah' NWAHR ah lahn-GLEHZ/
[French]

A black pudding (US: blood sausage) made with boiled rice or pearl barley.

boudin (noir) à la Normande

[French]

Sliced boudin noir and sliced dessert apples browned in butter, served with the juices or a reduction of cider or Calvados.

boudin (blanc) à la Richelieu

/boo-DAH' BLAHN ah lah REE-sheh-lyeu/
[French]

A white pudding presented wrapped in a crêpe and decorated with truffle.

boudin (noir) alsacien

[French]

A black pudding (US: blood sausage) made with chopped apple.

boudin angevine

[French]

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.

boudin antillais

[French]

A Caribbean sausage with a fairly liquid filling which can either be grilled or heated in water.

boudin aux pommes

[French]

Black pudding (US: blood sausage) cooked with apples.

boudin blanc

/boo-DAH' BLAHN/
[French]

"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.

boudin blanc aux champignons

/boo-DAH' BLAHN oh shahm-pee-NYOH'/
[French]

A boudin blanc (white pudding) made with the addition of dried mushrooms, soaked and added to the mixture.