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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