White pudding is a specialty from the North of France, notably from Rhetel in the Ardennes region. Since the middle ages, at Christmas, women prepared cette mixture in a cauldron over the fire a milk broth, bread, fat and pieces of white meat (poultry, veal) that is then put into a gut. Unlike black pudding, it doesn’t contain blood.
This dish warms everyone after the midnight mass. One’s can make it more festive truffles or morel mushrooms are added.
