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Boudin Noir with Apples and Onions
Book Information
Charcuterie
Page: 145
Ingredients
Butter
Cognac or Calvados
Egg
Fresh Chervil
Fresh Chives
Granny Smith Apple
Heavy Cream
Hog Casings
Onion
Pâté Spice (p. 147) or Quatre Epices (p. 145)
Pig's Blood
Pork Back Fat
White Pepper
Tags
Sausage