White Sausage with Rabbit

Name: White Sausage with Rabbit (Boudin Blanc au Lapin)
Prep time: 30 min
Total time: 30 min
Cuisine: French
Ingredients: Butter (2 Tb); Eggs (2); Light cream (about ¾ cup); Yellow onions (2 medium); Breadcrumbs (about 2 cups); Crystal salt, freshly ground black pepper, cinq épices, tarragon; Crystal salt, freshly ground black pepper, cinq épices, tarragon; Fresh chives (enough to fill 1 Tb, chopped); Parsley (enough to fill 2 Tb, chopped); Crystal salt, freshly ground black pepper, cinq épices, tarragon; Rabbit, boned light meat, with liver (½ lb.); Pork, boneless White lean, from loin (¼ lb.); Pork, boneless White lean, from loin (¼ lb.); Pork, boneless White lean, from loin (¼ lb.); Lean salt pork, presoaked to remove salt (¼ lb.); Lean salt pork, presoaked to remove salt (¼ lb.); Shallots (4)

Boudin Blanc au Lapin

Preparation info

For
4
people

Difficulty
Easy
Ready in
30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

Ingredients

Staple Items

Butter (2 Tb)
Light cream (about ¾ cup)
Eggs (<

Europe
France
Main course

Method

Measure ½ cup of the light cream and heat it up, but keep well below boiling. Measure 1½ cups of the breadcrumbs and, when cream is hot, work together, stirring vigorously, until you have a smooth, thick pa