| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Side dish, Appetizers, Sausage |
10 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 3 |
c |
Julienned yellow onions |
| 2 |
ts |
Salt |
| 3/8 |
ts |
Cayenne pepper; divided |
|
|
Freshly-ground black pepper; 12 peppermill turns |
| 1 |
lb |
Boudin sausage; casing removed |
| 1 |
tb |
Chopped garlic |
| 5 |
|
Eggs |
| 2 |
c |
Heavy cream |
| 1/4 |
ts |
Tabasco pepper sauce |
| 1 |
ts |
Worcestershire sauce |
| 8 |
sl |
One-inch cubed white bread ; (abt 4 cups) |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
|
1 |
tablespoon butter. |
INSTRUCTIONS
Preheat the oven to 350 degrees. Grease a 2 quart glass rectangle pan with
In a large saute pan, over medium-high heat, melt the remaining 2
tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4
teaspoon cayenne, and 12 turns black pepper and saute for 4 minutes. Stir
in the boudin and saute for 3 minutes. Add the garlic and saute for 1
minute. Remove from the heat and cool.
In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream,
remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, Tabasco
pepper sauce, and Worcestershire sauce. Whisk the mixture until fully
incorporated. Stir in the boudin mixture. Add the bread cubes and mix well.
Pour the filling into the prepared pan. Sprinkle the pudding with the
grated cheese. Bake for 55 minutes. Remove from the oven and allow to rest
for 5 minutes before serving.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A71 broadcast 11-05-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-11-1997
Recipe by: Emeril Lagasse
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