Boudin blanc i - (sausage-making cookbook) french
Yield: 5 servings
Ingredients:
- 2 1/2 lb Pork butt fine ground 3 ts Quatre-epices
- 2 1/2 lb Chicken breast fine ground 20 ea Eggs
- 2 tb Salt 6 tb Rice flour
- 3 ts White Pepper 6 c Milk
Instructions:
Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika
