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The Kitchen of Memories

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    Boudin Blanc with Roquefort
    Ingredients:
    4 white puddings
    100 g Roquefort
    200 ml liquid sour cream
    1 tablespoon butter
    Pepper (Roquefort is already salty, so salt is not necessary)
    Fresh parsley for garnish (optional)
    Preparation:

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    Prepare the puddings: In a frying pan, melt the butter over medium heat. Add the white puddings and brown them on each side for 5 to 7 minutes until they are golden brown and hot through. Remove them from the pan and keep warm.
    Prepare the Roquefort sauce: In the same frying pan, pour in the sour cream and crumble the Roquefort. Heat over low heat, stirring, until the Roquefort is melted and the sauce is smooth.
    Season: Pepper the sauce to taste.
    Serve: Arrange the white puddings on plates, top with the Roquefort sauce, and garnish with a little chopped fresh parsley if desired.
    Suggested accompaniments: This dish is delicious with mashed potatoes, steamed vegetables, or a green salad to balance the richness of the sauce.
    Enjoy!

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