Boudin Blanc

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of the White Meat of Fowl (Left Over)
  • A Pound of Lean Pork
  • A Pound of Fat Pork
  • A Pint of Cream
  • ½ Cupful of the Soft of Bread
  • The Yolks of 2 Eggs
  • ½ Clove of Garlic
  • An Onion
  • A Teaspoonful of Cayenne
  • A Teaspoonful Each of Salt and Pepper


Cut the meat and mince. Season highly with the salt and pepper and Cayenne. Add the minced onion and garlic. Mix well with half a cup of the soft of bread, wet and well squeezed. Cook all for about fifteen minutes in one pint of cream. When reduced take off the stove, add the beaten yolks of two eggs, stir well and cool. Fill the prepared entrails and tie either end, and place them in a pot containing half milk and half water. Boil them for about twenty minutes and then prick gently, place in buttered papers and broil gently. The left-over of Rabbit, Chicken, Turkey, Partridge and other Birds may be prepared in this manner, as also the left-over of Crawfish or Crabs. This is a Creole hors d’oeuvre.