This black pudding (US: blood sausage) traditionally contains equal portions of fat, blood and cooked onions. With the addition of cream it becomes 'boudin blanc de Paris'.

Apple sauce and mashed potatoes enriched with egg yolks and butter served with well-grilled boudins.

A soft white pudding made from minced (US: ground) chicken and veal or pork.

A sausage of poultry breast meat, fat pork, onions, milk, cloves and chervil, simmered and then fried.

Boudin blanc, white sausage, flavoured with raisins.

Tiny native oysters found in Brittany and which do not develop in size but remain very small throughout their lives. They are highly prized for their flavour of concentrated iodine, which I actually find too strongly metallic.

A variety of apple, mainly used for decoration.

A sort of blowing tube used to force air between the skin and into the tissues of carcasses.

A charcuterie product which is a speciality of south western France. It is a flat pork sausage made from chopped belly of pork with bread and eggs. It is eaten cold. It is also a name for a kind of coarse pancake and a kind of pancake or fritter.