A recipe for today
Boudin Blanc I - (Sausage-Making Cookbook)
2 1/2 lb Pork butt, fine ground
2 1/2 lb Chicken breast, fine ground
2 T Salt
3 t White Pepper
3 t Quatre-epices
20 Eggs
6 T Rice flour
6 c Milk
Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika
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