Friday, May 4, 2012


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. 

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 delicatessessen
le cumin:  caraway
chochotte:  squeamish

©2012 P.B. Lecron

1 comment:

  1. I must say Patti .... It is soooo delicious ! Someone must try this for you then !