2993 Boudins Noirs à la Normande

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut cold black puddings into slices and sauté them in butter, tossing over and over.

Prepare separately in the same manner, slices of peeled, depipped sweet apple using 500 g (1 lb 2 oz) apple per 1 kg ( lb) of black pudding.

Place both ingredients together in the frying pan and toss over to mix well together then tip into a deep earthenware dish for service.