Deluxe boudin blanc i - (sausage-making cookbook) french
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Recipe by: fariel
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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 3 ts Quatre-epices
2 1/2 lb Chicken breast, fine ground 20 ea Eggs
2 tb Salt 6 tb Rice flour
3 ts White Pepper 6 c Milk
Mix flour and milk thoroughly. Avoid lumps. See recipe for
Quatre-epices
Author: Jerry Predika
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