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.