Recipe: Verrine de boudin noir

1 In a saucepan put a tablespoon of water, a knob of half-salt butter, the apples cut into large chunks and a hint of cinnamon.

2 As soon as the apples are softened (5 minutes), pour them into a salad bowl and mash them with a fork. then set aside.

3 In a saucepan over low heat put a knob of butter, melt the finely chopped shallots, then add the lightly crushed black pudding, salt (lightly) then add a grating of nutmeg and a grind of pepper. mix everything and let simmer gently for 10 minutes then remove and set aside.

4 presentation:
These verrines can be presented either hot or cold, in each verrine place a layer of apple puree then a layer of black pudding and finally another layer of apples then cover with breadcrumbs of petits-beurre.