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 \N | Eggs |
| 6 tablespoons | Rice flour |
| 6 cups | Milk |
Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika