Chapter XV · Relevés and Entrées · No. 1409
1409—Boudins Noirs à la Flamande
Have ready the same preparation as for black boudins, and add to it three oz. of moist sugar, two oz. of raisins, and the same quantity of currants, washed and swelled in lukewarm water.
Put the preparation into the gut, and poach in the usual way.
When about to serve, grill these boudins gently, after the manner of black boudins, and send them to the table with a sugared apple sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1409, p. 462. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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