| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
British |
Thoroughly, Modern, British |
1 |
servings |
INGREDIENTS
| 4 |
|
Onions; sliced |
|
|
Shallots |
|
|
Balsamic vinegar |
| 200 |
ml |
Veal stock |
| 2 |
|
Black puddings; from Bury |
| 2 |
lg |
Potatoes; peeled and chopped |
|
|
(2 to 3) |
|
|
Butter |
|
|
Hot milk |
|
|
Nutmeg |
INSTRUCTIONS
In a pan poach the puddings gently for 10 minutes. Boil the potatoes,
drain and mash with a potato masher. Stir in milk, butter and nutmeg,
check seasoning, fry shallots and add balsamic vinegar. Serve on
plates and top with a pudding and gravy.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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