I will definately have to try these! I make a Cajun version of Boudin Blanc, made with pork, pork liver and rice, used to stretch the protein during meager times. I think I will try to make both versions this week! I admire your attention to historical detail and techniques, there is a lot to be learned from the old world recipes, your site is one of the most fascinating out there.
Danno | Homepage | 04.01.05 - 4:07 pm | #