Boudins Noirs à l'Anglaise
From A guide to modern cookery, 1909
Serves 2
Serve very hot with an apple purée.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 A L’ANGLAISE Have ready the same preparation as for black boudins, given above, and add to it three-quarters lb. of rice
Cook this with the app: pantry check, scaling, and the assistant.