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I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe? I've eaten blood sausage and black pudding, but still am curious about a sauce?

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It should be safe, you would want to follow the same precautions you would when preparing meat. I personally like thickening my stews with bone marrow.

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Mmm, bone marrow! – Iuls Aug 4 '10 at 17:34
Why not just thicken them with the animal's soul itself...Bone marrow sounds absolutely fantastic. – Ocaasi Aug 4 '10 at 21:11
@if you like bone marrow you'll absolutely looove spinal cord consumme! – mfg Nov 8 '10 at 19:37
@mfg Depending on what animal's spine you're slurping that could be risky. If I remember correctly, eating brain and spine tissue greatly increases the risk of prion based diseases. See Transmissible spongiform encephalopathy and Bovine spongiform encephalopathy. The important thing to note is that cooking does not prevent transmission. – Fambida Oct 10 '11 at 0:08

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