Title: Boudin Blanc I - (Sausage-Making Cookbook)
Categories: French Pork
Yield: 5 Servings

2 1/2	lb	Pork butt, fine ground
2	tb	Salt
3	ts	Quatre-epices
6	tb	Rice flour
2 1/2	lb	Chicken breast, fine ground
3	ts	White Pepper
20		Eggs
6	c	Milk

Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices

Author: Jerry Predika

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