The French name for a pudding made of meats, game, poultry and fish, In the form of cakes or sausages.

Boudin Noir

Or black pudding, see (black pudding).

Boudin Of Veal

Finely minced veal and bacon seasoned with aromatic herbs, then made into small sausage shapes, poached in white stock, served with a sauce Perigueux, (called, BOUDIN DE VEAU).

Boudin Of Rabbit

Same as the preceding, substituting rabbit for the veal; served with a light game sauce, (called, BOUDIN DE LA-PIN).

Boudin Of Hare

Same as the preceding, substituting hare for rabbit, (called, BOUDIN DE LIEVRE).

Boudin Of Fowl

Cold white chicken or turkey meat pounded to a paste with a seasoning of nutmeg, salt, red pepper, lemon juice and herbs, the paste forced into a skin, plunged into boiling white stock till thoroughly heated through, taken up, served cold in slices alternately with slices of black pudding, (called BOUDIN BLANC).