boudin blanc
[ boo-DAHN BLAHN; boo-DAHN BLAHNGK ]
1. A delicate
SAUSAGE, similar to a
QUENELLE in texture, made with pork, chicken, fat, eggs, cream, bread crumbs and seasonings. It is most often gently sautéed and served hot. The term is French for "white pudding." 2. In Louisiana, boudin blanc is a sturdier
SAUSAGE made with pork, rice and onions. See also
SAUSAGE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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