Teurgoule de boudin: Teurgoule de boudin is a culinary specialty from Normandy made from pork blood baked for several hours in a high-rimmed terrine with milk and seasoning. The black pudding obtained is sliced and cooled. It is then crumbled, pan-fried and flambéed with Normandy pommeau then topped with crème fraîche.
See also Teurgoule (dessert) under the Culinary Lexicon.
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