Boudin Blanc I - Frenchfrench, pork/ham, sausages 2 1/2 lb pork butt, fine ground 2 1/2 lb chicken breast, fine ground 2 tablespoon salt 3 teaspoon white pepper 3 teaspoon quatre-epices 20 each eggs 6 tablespoon rice flour 6 cup milk Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika |
