Quality Item: Boudin Blanc at Bar Boulud

Last night I went to Bar Boulud for the first time with a friend; tried the Boudin Blanc (white sausage) on his recommendation. Oh man; it was rich, juicy, and had the singular texture of perfectly cooked liver, both coherent and ready to fall apart on the slightest provocation as though it was made only of perforated seems throughout. Oh man, oh man, oh man.

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