2993 Boudins Noirs à la Normande

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.