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French offal mixed grill on Leek and Potato Mash

French offal mixed grill on Leek and Potato Mash

The french love their offal and any good butcher will always have a plentiful supply of it available. Moreover, it is not treated as poor man's food, so as much care is taken over its preparation by the butcher as the more expensive cuts of meat. If you buy any form of kidney in France at the butcher's he will take the time to completely remove all the fat and grissle before tenderly wrapping it up. Any butcher worth his salt will also make his own black pudding called "boudin". Once can also buy ox, lamb, pig or veal liver.

I use pig kidney and liver and a piece of black pudding, all griddled and placed on some leek mash. Drizzle with balsamic syrup and enjoy this comfort food, if, of course, you happen to be a fan of offal.

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