Boudin Blanc & Glazed Apple Tapa

I needed to turn a classic bistro dish into a tapas, and this worked very well.

a few boudins blancs (properly made)

2-3 tangy apples (need about third volume of boudins)

sugar

butter

calvados (or cognac)

maille mustard

1. bake the boudin in a dish 30-34 mins, till they expand & skin browns
2. cut into eighths, saute apple in butter and sprinkle of sugar, flambe with alchohol
3. slice boudin, scatter about the plate; do same with apple pieces
4. put small tub of mustard in middle of the plate, grind pepper overall
5. toothpicks on side-- get a bit of boudin, apple and dab of mustard in every bite