No animals (or humans) were harmed during the filming of episode 3 of Hannibal, Potage…not for deliciousness’ sake anyway. So I’ve moved right along to episode 4, Ceuf.
Apparently Hannibal is an avid food historian. My inner food historian geek rejoiced! How do we know? When he shows off his modified “Rabbit” Boudin Noir (a traditional French blood sausage), he mentions that he got the recipe from Gastronomie Pratique by Ali-Bab. Ali-Bab was the pen name of Henri Babinski, a French cookbook author who published this particular book in 1907. While I don’t happen to have a copy, you can find boudin noir recipes in any classic French cookbook. Or if you’re glued to the online recipe, CLICK HERE for a recipe from The New York Times. The one he serves doesn’t look like it’s accompanied by the traditional apples and potatoes, but by some sort of mystery cylinder. Knowing Hannibal, best not to ask what’s in it.