Ed Vance wrote to Dave Drum <=-
I remember my grandmother buying it. And my grandfather telling her
not to waste any more money on it. Bv)=
I'm not like Your GrandPa, I tried it and I LIKED it!!!!!!!!!!!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Tapioca Pudding
Categories: Puddings, Dairy, Desserts, Chocolate
Yield: 6 servings
Thanks for the Recipe.
Of course the naming of custard desserts as pudding is an Americanism.
Where our mother tongue originated "pudding" is used to generally mean
nearly any dessert.
Pudding originally referred exclusively to varieties of sweet natural-
casing sausage. The meaning grew to encompass anything boiled or steamed
in a bag, then shifted to refer primarily to desserts, especially those
cooked by boiling or steaming. As Shaw said, "England and America are
two countries separated by a common language."
This recipe is in the 'original' meaning of pudding. And I quite like
it. Eat it every chance I get. Usually in Cajun country.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Boudin Noir (Blood Pudding)
Categories: Offal, Pork, Sausages
Yield: 10 servings
115 g Breadcrumbs
700 ml Thick double cream
2 13/16 l Pig's blood
1 ts Quatre-épices; a blend of 4
Ground spices *
85 g Salt
1 ts Brown sugar
3 tb Parsley; chopped
50 ml Rum; opt
1 5/16 kg Pork fat; diced
1 5/16 kg Onions; chopped
Sausage casings; in 15cm
- lengths, knotted at one
- end, soaked in a bowl of
- water
* 7 parts pepper to 1 part cloves, nutmeg and cinnamon
or ginger
Soak the breadcrumbs in the cream and reserve.
Mix the blood with the seasonings, sugar, parsley and
rum, if using.
Heat about 250g of the pork fat in a heavy frying pan.
When the fat becomes liquid, tip in the chopped onions
and cook slowly until softened, but not coloured. They
should melt rather than fry.
Tip in the rest of the diced fat and the cream and
bread crumb mixture. Mix well and stir in the seasoned
blood.
Take the first length of intestine and fit the unknotted
end over the edge of a plastic funnel, being careful not
to split it.
Ladle your mixture into the funnel, which should be held
firmly in one hand so that the skin does not slip off.
Don't over-fill the skins, as the mixture swells during
cooking; leave enough skin at the end to tie in a knot.
As you fill each boudin, let it fall in a coil into a
basket.
Bring a large pan, half-filled with water, to the boil.
Remove from the heat and place the tray of boudins in
the water. Be absolutely sure that the water is off the
boil when you do this, otherwise they will split.
Return the pan to a low heat for about 20 minutes, with
the water barely simmering.
After about 15 minutes, prick the boudins very gently
with a needle. If a brown liquid comes out, they are
cooked; if blood comes out, they aren't, so try again
in 5 minutes. If they float to the surface whilst
cooking, prick with the needle to let the air escape
and stop them bursting.
Remove from the pan as soon as they are firm (before
they are over-cooked) and transfer carefully into a bowl
of cold water to cool for 2-3 minutes.
Lay the boudins out separately on a flat surface and
brush with melted lard to glaze.
To serve, cut each boudin into lengths, prick all over
as you would a sausage, and fry or grill them.
Dish up on a bed of lightly sweetened apple puree, or
mashed potatoes with fried apple rings.
Stefan Gates presents his version of Jane Grigson's
classic recipe for heavenly French black pudding
Meal Master Format by Dave Drum - 22 April 2008
Uncle Dirty Dave's Archives
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