Boudins Noirs

Ingredients

• one lb. of very fresh pork fat
• one sixth pint of thick cream
• two eggs
• six oz. of chopped onions
• two-thirds oz. of salt
• a pinch of pepper
• a little spice
• a pinch of wild-thyme leaves
• a leaf of bay
• one pint of blood of pork

Method

1. 1

   Mix pork fat, cream, eggs, onions, salt, pepper, spice, thyme, and bay in a basin.

2. 2

   Add pork blood and fill into gut without over-filling.

3. 3

   Poach in boiling water at 202° F for 20 minutes, pricking any that rise to the surface.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 267. The excerpt below is the record exactly as published.

BOUDINS NOIRS Make the following preparation, putting the various in- gredients into a basin :—One lb. of very fresh pork fat, cut into large dice, and half-melted; one sixth pint of thick cream; two eggs; six oz. of chopped onions, cooked in lard without coloura- 462 GUIDE TO MODERN COOKERY tion; two-thirds oz. of salt, a pinch of pepper, and a little spice; a pinch of wild-thyme leaves, and a leaf of bay, both chopped. Mix the whole well with one pint of blood of pork

Cook this with the app: pantry check, scaling, and the assistant.