MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Louisiana Alligator
 Categories: Ethnic, Meats, Seafood
      Yield: 4 Servings

     12 oz Aligator tail; pounded thin
      8 oz Boudin sausage or cajun link
      2 oz Flour; seasoned salt/pepper
      2 oz Cooking oil or ghee
      1 oz Bourbon whiskey
      4 oz Heavy cream
     16 oz Corn cake batter
     12 oz Louisiana compound butter
      4 oz Green onion; thin sliced

  Pound alligator into twelve 1 oz medallions. Heat saucepan with
  oil. Lightly dredge medallions in flour and saute in hot pan for
  10 seconds on each side. Remove from pan and hold on heated plate.
  Slice sausage in to thin pieces and place in saucepan. Cook for 1
  minute, add bourbon and flame. Add compound buttern and melt it while
  swirling pan. Add cream and whip until smooth. Make eight 3" corn
  meal cakes on griddle. On heated plate put corn cakes in middle. Put
  cooked alligator on corn cakes and ladle 3 oz sauce with sausage over
  all. Sprinkle with sliced green onions for garnish.

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