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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, 2010 at 17:34
  • Why not just thicken them with the animal's soul itself...Bone marrow sounds absolutely fantastic.
    – Ocaasi
    Aug 4, 2010 at 21:11
  • @if you like bone marrow you'll absolutely looove spinal cord consumme!
    – mfg
    Nov 8, 2010 at 19:37
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    @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, 2011 at 0:08

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