1407—Boudins Noirs

Make the following preparation, putting the various ingredients 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 colouration; 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, and put it into the gut without over-filling it, for it should be borne in mind that the preparation swells in poaching.

Set the boudins on willow lattices or baskets; plunge them into boiling water, and, from that time, keep the latter at 203° F.

Let them poach for twenty minutes, and remember to prick all those that, by rising to the surface, show they contain air, which might burst their skins. When about to serve them, cisel them on both sides, and grill them very gently.

They are generally accompanied by a potato purée with cream.