2990 Boudins Noirs à l’Anglaise

Black Puddings, English Method

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the puddings as in the preceding recipe adding to the mixture 250 g (9 oz) rice cooked in Bouillon and kept a little firm. Poach in the same way and allow to cool.

Make shallow incisions on both sides of the puddings, grill them gently and serve accompanied with a dish of mashed potato.