| http://www.w3.org/ns/prov#value | - So the authors kept the recipes for chaurice (a distinctive Creole sausage and the very nicest and most highly flavored), saucisses (like chaurice but with mixed beef and pork), saucissons, blood-sausage boudin and boudin blanc, made with pork and the white meat of fowl (The left-over of rabbit, chicken, turkey, partridge and other birds may be prepared in this manner, as also the left-over of
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