Title: Louisiana alligator
 Categories: Meats, Main dish
      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 clarif.butter
      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 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.