Chapter XV · Relevés and Entrées · No. 1408
1408—Boudins Noirs à l’Anglaise
Have ready the same preparation as for black boudins, given above, and add to it three-quarters lb. of rice, cooked in consommé and kept somewhat firm. Poach as before, and leave to cool. Cisel the boudins, and grill them over a moderate fire.
Serve very hot with an apple purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1408, p. 462. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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