Boudin blanc - (sausage-making cookbook)
5 Servings
Ingredients
| Quantity | 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 |
Directions
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