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
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