One of the mysteries of the English language finally explained.
1A French type of blood sausage.
- ‘From a list of starters that included such Gallic staples as grilled snails and steamed mussels, we chose the French onion soup and the boudin noir (black pudding, to most of us) to kick off the meal in grand fashion.’
- ‘I had pan-fried duck, black pudding and rosemary boudin with slivers of venison saddle, roast sweet potato and hoi sin sauce.’
- ‘I explained that pudding from Bury has lumps of fat in it and a haggis-like texture whilst boudin from Berry is mousselike.’
- ‘Variations such as German blutwurst, French boudin noir, and Spanish morcilla are enjoyed in other parts of Europe.’
- ‘I chose the roasted lamb rump with boudin noir, borlotti beans and caramelised shallots, while Gus went for the pan-fried monkfish with Parma ham, spring onions and prawns.’
- ‘I ordered the boudin of veal sweetbread and wild mushroom with truffle-scented celeriac puree and truffle jus, for €9.’
- ‘I went for the boudin noir with apple compôte, thyme and sautéed new potatoes.’
- ‘In the north of France and Belgium, very rich boudins containing large amounts of cream, lard or butter, and sometimes eggs, are made.’
- ‘To start, I had the langoustine and white fish boudin with saffron mousseline, ribbon vegetables and a curry froth.’
- ‘O'Reilly will be doing scallop and boudin noir with horseradish cream followed by pumpkin and rosemary soup with sautéed herb gnocchi.’
- ‘The delicacy, a combination of congealed pigs' blood, fat and rusk encased in a length of intestine, is closely related to German blutwurst, French boudin noir and Spanish morcilla.’
- ‘Mille feuille of foie gras, boudin noir, braised turnips and apple with a sherry vinegar sauce.’
- ‘The fresh boudin basque is disgustingly, deliciously bloody while the bottles of pistachio syrup glow like absinthe.’
- ‘One of my favourite dishes was the crêpe au boudin noir, a folded pancake topped with fruit chutney, drizzled with yogurt and filled with blood pudding and fatty lardons.’
- 1.1 A spicy sausage used especially in Louisiana cuisine.
- ‘This is what I consumed my first morning in Louisiana: eggs, an English muffin, tasso sausage, ham, pork boudin, more eggs, pickled pigs' lips, and fruit.’
- ‘My adoration for quenelles is not unlike the one I have for boudin blanc, and I have them whenever I see them on a menu, but these were really something.’
- ‘Then add the frankfurters, boudin blanc, and potatoes.’
- ‘The mound of fluffy purée was the perfect accompaniment, providing a stable taste ground to recuperate on, making the next bite of boudin a new burst of flavor.’
- ‘White boudin is a spicy rice and pork sausage; red boudin, which is made from the same rice dressing but is flavored and colored with blood, can still be found in neighborhood boucheries.’
- ‘We share a couple more jokes, then my gumbo and my boudin sausage come, and I start eating.’
- ‘Monday was the day for boudin; Tuesday for andouillettes and chitterling sausages.’
- ‘The night before the Fourth, cakes and pies and the boudin balls are cooked.’
- ‘Summer reunions are flip-flops, fish fries and Denise's boudin balls.’
- ‘When raw it looks odd, all pale like a boudin blanc, and it tastes odd too, probably because of the high cereal content.’
- ‘I prepared the boudin blanc with its typical buddies: mashed potatoes and mashed apples.’
2boudins /ˈbuːdɪnz, ˈbuːdãz/Geology
A series of elongated parallel sections formed by the fracturing of a sedimentary rock stratum during folding.
In this article we explore how to impress employers with a spot-on CV.