This may get booted over to "Home Cooking", but I've done a cursory search over there and came up dry.
A friend who bartends at our favorite restaurant AND is the up-and-coming charcuterie expert at his family's Italian deli asked if I knew of any boudin blanc recipes.
I immediately thought of Chef Folse's "Encyclopedia" and found that the recipes in that fabulous tome also appear on Chef Folse's website.
I pointed my friend in the direction of the website and called it good.
Am I missing any recipes that outshine the Folse recipes?
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