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White pudding (Boudin blanc)

White pudding is a specialty from the North of France, notably Rhetel in the Ardennes. Since the middle ages, at Christmas, women prepared in a cauldron over the fire a milk broth, bread, fat and pieces of white meat (poultry, veal) that is then put into a gut. Unlike black pudding, it doesn’t contain blood. This dish warms everyone after the midnight mass. To make it more festive truffles or morel mushrooms are added.