This week, we go to discover a new French culinary specialty: white pudding . This dish which is still today mainly savored during Christmas Eve would have been conceived in the Middle Ages, in Rethel (Ardennes).
The history of white pudding
It was during the seventeenth century that the white pudding was designed by Chamarande in Rethel (Ardennes). This cook cooked pork with milk porridge. This is how the white pudding was born, according to the book “The hostess” of Baroness Staffe. First reserved for rich people, this dish will be invited to all tables from the middle of the 20th century, especially during Christmas Eve.
Everything you always wanted to know about white pudding
- The white pudding may be nature, truffle, forest or foie gras.
- Rethel white pudding has a Protected Geographical Indication which determines the origin of the food product
- A brotherhood of Boudin Blanc de Rethel was created to promote Rethel white pudding.
The white pudding recipe
| Ingredients for 6 people:
– 250 g fat pork
– 1 liter of milk
– 2 carrots
– 2 onions
– 1 bouquet garni
– 3 shallots
– 5 whole eggs
– 40 g of starch or maize
| – 30 g of salt
– 5 g white pepper
– 2 g of four spices
– 4 g of sugar
– 2 g of nutmeg
– 5 cl of white port
– 200 g breadcrumbs
– 30 g of butter
Start by boiling the milk for 10 minutes, with the carrots, onions and the bouquet garni. Then let cool.
You will mince the shallots and cook them in the butter, until the transparency.
Put the casings to soak in warm water and then soak the breadcrumbs in the milk. You will finely and separately chop each ingredient then mix everything. With a funnel or pusher prepare the pudding. Immerse them in salt water for 15 to 20 minutes at 80 ° C.
They must be cooled immediately with iced water so that the tubes remain white.