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 Predika