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French Black Pudding

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. Chop
  2. Cut
  3. Cream
  4. Black puddings
  5. Salt
  6. Puddings
  7. Blood
  8. six onions
  9. Water
  10. Rub
  11. a tin funnel
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Blanch and chop about six onions;
  2. put 8oz.
  3. of chopped pork-fat into a stewpan, melt it, remove the pieces of skin, put the onions in with the melted fat, boil them for a few minutes, and then take them off the fire, leaving them till partly cooled.
  4. Trim off the skin from 21b.
  5. of pork-fat, and cut the fat into small squares.
  6. Strain 2qts.
  7. of pig’s blood through a fine hair sieve, and mix it with For details respecting Culinary Processes, Utensils Sauces, die., referred to, see under their special heads.
  8. Black Puddings — continued.
  9. the half-cooled fat and onions.
  10. Add to the mixture 1 breakfast-cupful of thick cream, season it with salt and spices, and stir it over a moderate fire till it assumes a creamy thickness ;
  11. then mix in the squares of fat.
  12. Thoroughly cleanse and soak the pig’s intestines, fix a tin funnel in the opening at one end, and fill with the mixture, being careful not to crack them.
  13. When the intestines are full, fasten them securely at the ends, and plunge them into a stewpan of hot water.
  14. When poached, drain the puddings on a cloth, rub them over with a piece of skin, cover them, and leave them till cool.
  15. When wanted for serving, the puddings must be well broiled over a clear fire.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Sieve
  • Colander