/booh daonn"/ , n. , pl. boudins /-daonn"/ ; Eng. /-daonnz"/ . French Cookery.
a blood sausage (boudin noir) or sometimes a white sausage (boudin blanc) , made of chicken, pork, or veal.
[ 1795-1805, Amer.; ]
/booh daonn"/ , n. , pl. boudins /-daonn"/ ; Eng. /-daonnz"/ . French Cookery.
a blood sausage (boudin noir) or sometimes a white sausage (boudin blanc) , made of chicken, pork, or veal.
[ 1795-1805, Amer.; ]
Random House Webster's Unabridged English dictionary. Полный английский словарь Вебстер - Random House . 2012