Boudin Blanc I - (Sausage-Making Cookbook)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Pork butt - fine ground
2 1/2 lbs	1135g / 40oz	Chicken breast - fine ground
2 tablespoons	30ml	Salt
3 teaspoons	15ml	White pepper
3 teaspoons	15ml	Quatre-epices
20		Eggs
6 tablespoons	90ml	Rice flour
6 cups	1422ml	Milk

Recipe Instructions

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

Author: Jerry Predika

Source:
Cooking Light, Sept 1994, page 91

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