Boudin blanc i - (french)

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.

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