On Sun, 11 Sep 2005, Mike Cox wrote:
> Got a pack of Boudins last week from Auchan in Calais (booze cruise, but
> more interested in the food)
>
> Can anyone suggest the best way to cook & eat them ?
I'm not claiming this is the best, but my French Swiss colleague's mum
cooks them as follows:
- Fry in a frying pan until a bit cooked
- Split the skin and empty the meat into the pan; bin the skin
- Fry until properly cooked
- Stir in some cream
- Serve with pasta and some kind of Swiss apple sauce thing
The point of the initial cooking is to conglomerate the meat into chunks;
if you don't do it, it'd be fine, but more like mince.
I'd be tempted to modify this recipe slightly: rather than stirring cream
into the pan, i'd take the meat out, deglaze the pan (ideally, with
calvados), then add cream, add back the meat and stir. That way, you get
all that burnt muck that Nigel Slater et al rave about back into the dish.
Also, depending on the spices in the boudins already, i'd probably add
black pepper and maybe nutmeg or smoked paprika or something with the
cream; this would probably be a mistake, though.
I really want boudins now.
tom
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everything is tem****ary
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