Boudin blanc - (sausage-making cookbook)

Yield: 5 Servings

Measure Ingredient
2½ pounds Pork butt, fine ground
2½ pounds Chicken breast, fine ground
2 tablespoons Salt
3 teaspoons White Pepper
3 teaspoons Quatre-epices
20 Eggs
6 tablespoons Rice flour
6 cups Milk

Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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