Recipe - Louisiana Alligator

12 ounce Aligator tail, pounded thin
8 ounce Boudin sausage or Cajun link
2 ounce Flour, seasoned salt/pepper
2 ounce Cooking oil or clarif.butter
1 ounce Bourbon whiskey
4 ounce Heavy cream
16 ounce Corn cake batter
12 ounce Louisiana Compound Butter
4 ounce Green onion, thin cut or sliced up

Pound alligator into 121 ounce 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 3inch 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 cut or sliced up green onions for garnish.