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Boudin Noir Custard
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 239
Ingredients
160 Bloom Gelatin
Bacon Fat
Dutch Processed Cocoa Powder
Egg Yolk
Fresh Pigeon Blood
Heavy Cream
Milk
Onion
Quatre Épices (page 48)
This recipe is used in the following recipes:
Boudin Noir Bread Pudding
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