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Receta Bury Black Pudding
by Global Cookbook

Bury Black Pudding
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Ingredientes

  • 4 x Onions, sliced Shallots Balsamic vinegar
  • 200 ml Veal stock
  • 2 x Black puddings, from Bury
  • 2 lrg Potatoes, peeled and minced (2 to 3) Butter Warm lowfat milk Nutmeg

Direcciones

  1. In a pan poach the puddings gently for 10 min. Boil the potatoes, drain and mash with a potato masher. Stir in lowfat milk, butter and nutmeg, check seasoning, fry shallots and add in balsamic vinegar. Serve on plates and top with a pudding and gravy.