French

[English]

Terms in French 2431-2440 of 10943

boudin blanc d'Avranches

/boo-DAH' BLAHN dah-VRAHNSH/
[French]

A white sausage which contains chicken breasts, calf's sweetbreads, fish fillets and fresh cream.

boudin blanc de pays

/boo-DAH' BLAHN duh PEH-yee/
[French]

A boudin blanc (white pudding) made with breast of pork and veal tripe bound with an egg-based panade and flavoured with herbs.

boudin blanc de Rethel

[French]

A boudin blanc (white pudding) made with pork, milk and fresh eggs, and excluding any starch. This rich and tasty sausage is made in quantities for a Fair at Rethel in April each year.

boudin blanc truffé

/boo-DAH' BLAHN TROOF-fay/
[French]

A boudin blanc (white pudding) made with the addition of truffles. The paste must contain 3% truffle to warrant the name.

boudin cochon

/boo-DAH' koh-SHOH'/
[French]

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

boudin coutançais

[French]

A black pudding (US: blood sausage) made with 35%blood, 20% raw onions and 25% gat and ratis. It is then pressed into the large intestine of the pig, or the caecum. The onion gives this boudin its distinctive flavour.

boudin (blanc) d'Alsace

/boo-dah' blanhk dahl-sahs/
[French]

A well-known type of smoked boudin blanc (white pudding) made with blood and pork fat with about 15% or cooked pork rinds, cooked onions and 5-10% bread soaked in milk.

boudin (noir) d'Auvergne

[French]

A black pudding (US: blood sausage) made of pig’s blood and suet wrapped in an intestine with added milk and pork fats, often derived from a pig's head cooked with its crackling, or possibly chestnuts.

boudin de Bourgogne

[French]

This black pudding (US: blood sausag) made with blood mixed with fresh milk and rice. This is popular sliced and fried.

boudin (noir) de Brest

[French]

A type of black pudding (US: blood sausage).