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Title: Boudin Blanc
Categories: Meat
Yield: 5 Servings

2 1/2lbPork butt, fine ground
2 1/2lbChicken breast, fine ground
2tbSalt
3tsWhite Pepper
3tsQuatre-epices
20 Eggs
6tbRice flour
6cMilk

Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika

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