Boudin Blanc I - (Sausage-Making Cookbook) French /
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Boudin Blanc I - (Sausage-Making Cookbook) French
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 ...
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