boudins

Meanwhile, divers of the company had joined the butcher, and, while some were greedily feeding upon liver and gall, others helped themselves to marrow-bones, "boudins," and intestinum medulæ,

ROCKY MOUNTAIN LIFE 1841

Guts or boudins were delicious to the white palate too but they were first lightly seared above the fire.

Books 1 and 2 eddvick 2008

OUI J'AIME LE BOUDIN et aussi avis a la population les boudins aussi!

pinku-tk Diary Entry pinku-tk 2005

And then, retiring to a book-lined study where a light collation had been set Seville oranges, little white boudins, pistachio nuts, we began at last to discuss that which had brought us together: the pursuit of wealth.

Tales of Passion, Tales of Woe Sandra Gulland 2000

And then, retiring to a book-lined study where a light collation had been set Seville oranges, little white boudins, pistachio nuts, we began at last to discuss that which had brought us together: the pursuit of wealth.

Tales of Passion, Tales of Woe Sandra Gulland 2000

In the middle ground a woman uses a long-handled skillet to catch the blood from an ox as it is slaughtered; it will be used to make boudins black puddings.

Savoring The Past Wheaton Barbara Ketcham 1983

In the middle ground a woman uses a long-handled skillet to catch the blood from an ox as it is slaughtered; it will be used to make boudins black puddings.

Savoring The Past Wheaton Barbara Ketcham 1983

Reading these rustic songs, we are carried in imagination to French countrysides; we think of the long walk through the snow to the Midnight Mass, the cheerful _réveillon_ spread on the | 65 | return, the family gathered round the hearth, feasting on wine and chestnuts and _boudins_, and singing in traditional strains the joys of _Noël_.

Christmas in Ritual and Tradition, Christian and Pagan Clement A. Miles

On slaughtering a fat cow, the hunter carefully lays by, as a tit-bit for himself, the boudins and medullary intestine, which are prepared by being inverted and partially cleaned (this, however, is not thought indispensable).

Wild Life in the Rocky Mountains 1916

The dark meat may be cooked at once and utilized for boudins, croquettes, salad, cecils, creamed hash, or served on toast with sauce Bordelaise, or used in chafing dish next day.

Made-Over Dishes 1893