Boudin noir, pomme purée and glazed grapes

Ingredients

Dairy

  • 250g of unsalted butter, diced and at room temperature
  • 100ml of milk
  • 100ml of double cream
  • 50g of butter, diced

Store Cupboard

Beverages

Cooking Sauces

  • 750ml of brown chicken stock

Oils & Vinegars

  • 20ml of vegetable oil