MMMMM----- Recipe via Meal-Master (tm) v8.06
       Title: Louisiana Alligator
  Categories: Ethnic, Meats, Seafood
       Yield: 4 Servings
   12.00 oz Aligator tail, pounded thin
    8.00 oz Boudin sausage or cajun link
    2.00 oz Flour, seasoned salt/pepper
    2.00 oz Cooking oil or clarif.butter
    1.00 oz Bourbon whiskey
    4.00 oz Heavy cream
   16.00 oz Corn cake batter
   12.00 oz Louisiana compound butter
    4.00 oz Green onion, thin sliced
   Pound alligator into 12-1 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 8 3-inch cornmeal
   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.