Boudin Noir A La Normande |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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A great dish as a lunch or a starter. Ingredients:
100g/4 oz black pudding (blood sausage), cut into 4 even slices |
25g/1oz butter |
1 small sweet apple (cox‘ orange pippin), peeled, cored and cut into 4 slices |
50ml/2floz chicken stock |
25ml/1floz dry white wine |
0.5 tsp dijon mustard |
0.5 tsp coarse grain mustard |
25ml/1floz double cream |
1 tsp parsley, finely chopped |
1 slice white bread, rounded with a pastry cutter |
olive oil for frying |
salt and finely ground black pepper |
Directions:
1. Fry the black pudding and apple separately, each with half of the butter, season and keep warm. Reduce the wine and stock, add the mustards, cream and parsley, simmer to thicken, season and keep warm. To serve, fry the bread in a little olive oil, pat dry and sit in the middle of a warmed serving plate, overlap the apple and black pudding in a tight circle on top of the crouton and circle with the mustard sauce.
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