Fresh from Anduze: friend Sylvia in the south of France sent this photo of hors d'oeuvres she rates as five-star yummy. The bread with olive oil, slices of boudin noir au cumin and apples, is put into a medium oven five minutes before serving. It does look enticing, although even during my snail-eating days I was always too squeamish to ever try boudin noir or blood sausage, one of the oldest forms of charcuterie known to man.
Vocabulary
un hors d'oeuvre: appetizer or small savory dish served at the beginning of a meal
un boudin: a French type of sausage; also a bolster pillow (un traversin)
la charcuterie: cooked pork products; also pork butchers shop or delicatessessenle cumin: caraway
chochotte: squeamish
©2012 P.B. Lecron
I must say Patti .... It is soooo delicious ! Someone must try this for you then !
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