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BOUDIN BLANC I - (SAUSAGE-MAKING COOKBOOK)

Category:    French, Pork
Yield:5 servings
 
  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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