"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.