Boudin Blanc au Persil et aux Ciboulettes

French charcuterie is justly famed for its high standard and ingenious and appetizing utilization of the pig. Nearly everyone in France serves food from the local charcutière at least once a week but, nevertheless, there are still some country people who make their own saucissons, terrines and pâtés. Boudin blanc, a light, sausage sometimes known as a white pudding, is simple to make. The delicately flavored filling is a blend of white meats seasoned with green pepperco