Boudin blanc i - (sausage-making cookbook) french
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Recipe by: andika
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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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