Boudins Noirs à la Normande (Black Puddings with Apples)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Boudins noirs (black puddings)
- Sweet apples
- Butter
Instructions
- Cut the cold boudins noirs into escalopes and sauté them in butter.
- Separately sauté the peeled, seeded and thinly sliced sweet apples in butter, allowing 500 grammes of apples per kilo of boudin.
- Combine the boudins and the apples and sauté them together for a moment.
- Dress in a deep earthenware dish.