Name: Boudin Pie
Yield: Serves 4 to 6.
Cuisine: France
Ingredients: 1 bay leaf, crushed; ⅛ teaspoon allspice; 3 green onions, with tops, chopped; ¼ cup minced parsley; top and bottom crust for a 9-inch deep-dish pie, 2 inches deep; 1 egg, beaten, as needed; ½ teaspoon each sage and thyme; ¼ teaspoon mace; ¼ pound pork liver; 1 pound fresh pork, half lean and half fat; ½ cup finely chopped onion; 1 clove garlic, minced; ½ cup heavy cream; 2 cups cooked white rice (⅔ cup raw); 1 tablespoon salt; 1 teaspoon each black and cayenne pepper

Preparation info

Serves
4 to 6
.

Difficulty
Medium

Appears in

I Hear America Cooking

By Betty Fussell

Published 1986

About

I have never believed that a sausage-stuffing attachment to a food grinder was necessary in my kitchen, but neither do I want to stuff a pig’s casing by hand. I would rather buy my boudin freshly made by Mr. Robichaux, but when that is not possible I can still savor the delicious, melting stuffing of a boudin by improvising another kind of wrapper than pig intestine. Cabbage leaves make a good wrapper, either by stuffing a whole cabbage or by blanching large leaves and making