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

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

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

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