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Boudin Blanc: Metis Blood Sausage

Boudin Blanc: Metis Blood Sausage

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Metis cuisine.
Metis cuisine.

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Published by: Lawrence J. Barkwell on Jan 05, 2012
Copyright:Attribution Non-commercial


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Boudin Blanc:
The Metis and French-Canadians used tripe to make “le boudin blanc” their version of blood-sausage. This was a food treat of the buffalo hunters. It consisted of buffalo gutstuffed with meat and thyme, cut into two-foot lengths and roasted on the fire until crisp.Toussaint Charbonneau often served as a cook for the Lewis and Clark Expedition; hisrecipe for
boudin blanc
sausage made from bison meat was praised by several membersof the party. Lewis declared the dish to be “one of the greatest delicacies of the forest.”Lewis’ diary for May 9, 1805 records Charbonneau’s recipe:I also killed one buffaloe which proved to be the best meat, it was in tolerable order; wesaved the best of the meat, and from the cow I killed we saved the necessary materialsfor making what our wrighthand cook Charbono calls the
boudin blanc,
andimmediately set him about preparing them for supper; this white pudding we all esteemone of the greatest delacies of the forrest, it may not be amiss therefore to give it aplace.About 6 feet of the lower extremity of the large gut of the Buffaloe is the first moselthat the cook makes love to, this he holds fast at one end with the right hand, while withthe forefinger and thumb of the left he gently compresses it, and discharges what hesays
is not good to eat,
but of which in the squel we get a moderate portion; the mustlelying underneath the shoulder blade next to the back, and filletes are next saught, theseare needed up very fine with a good portion of kidney suit [suet]; to this composition isthen added a just proportion of pepper and salt and a small quantity of flour.Thus far advanced, our skilfull opporater C—o seizes his recepticle, which has neveronce touched the water, for that would intirely distroy the regular order of the wholeprocedure; you will not forget that the side you now see is that covered with a goodcoat of fat provided the anamal be in good order; the operator sceizes the recepticle Isay, and tying it fast at one end turns it inwards and begins now with repeatedevolutions of the hand and arm, and a brisk motion of the finger and thumb to put inwhat he says is
bon pour manger;
thus by stuffing and compressing he soon distendsthe recepticle to the utmost limits of it’s power of expansion, and in the course of it’slongtudinal progress it drives from the other end of the recepticle a much larger portionof the [
] than was prevously discharged by the finger and thumb of the left hand ina former part of the operation.Thus when the sides of the recepticle are skilfully exchanged the outer for the iner, andall is compleatly filled with something good to eat, it is tyed at the other end, but notany cut off, for that would make the pattern too scant; it is then baptised in the missouriwith two dips and a flirt, and bobbed into the kettle; from whence after it be well boiledit is taken and fryed with bears oil untill it becomes brown, when it is ready to esswagethe pangs of a keen appetite or such as travelers in the wilderness are seldom at a lossfor.—

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