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I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe? I've eaten blood sausage and black pudding, but still am curious about a sauce?

AttilaNYC
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1 Answers1

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It should be safe, you would want to follow the same precautions you would when preparing meat. I personally like thickening my stews with bone marrow.

Manako
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