|
gptkbp:instanceOf
|
sausage
|
|
gptkbp:availability
|
restaurants
butcher shops
gourmet_stores
|
|
gptkbp:colors
|
white
|
|
gptkbp:cookingMethod
|
30 minutes
grilled
poached
do not overcook
serve warm
use fresh ingredients
pair with sweet accompaniments
|
|
gptkbp:cuisine
|
gptkb:French_cuisine
|
|
gptkbp:culturalSignificance
|
traditional dish
holiday food
|
|
gptkbp:exhibits
|
sliced
served with vegetables
|
|
gptkbp:flavorProfile
|
mild
parsley
salt
nutmeg
thyme
white_pepper
|
|
gptkbp:historicalLegacy
|
gptkb:French_gastronomy
Middle Ages
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
boudin blanc
|
|
gptkbp:mainIngredient
|
bread
milk
pork
|
|
gptkbp:nutritionalValue
|
high in protein
high in fat
contains carbohydrates
|
|
gptkbp:occasion
|
festive meals
|
|
gptkbp:origin
|
gptkb:France
|
|
gptkbp:pairing
|
white wine
champagne
|
|
gptkbp:productionCompany
|
mixed with spices
stuffed into casings
|
|
gptkbp:region
|
gptkb:Provence
gptkb:Normandy
gptkb:Alsace
Brittany
Champagne
|
|
gptkbp:relatedTo
|
blood sausage
boudin_noir
morcilla
|
|
gptkbp:servingTemperature
|
sauce
|
|
gptkbp:texture
|
soft
|
|
gptkbp:variant
|
gptkb:boudin_blanc_de_Rethel
gptkb:boudin_blanc_de_Troyes
|