Boudin Blanc

• ½ pound rabbit meat
• ½ pound lean pork
• ⅓ pound

Grind the meats and pork fat together in a meat grinder.

Place the cream in a heavy saucepan and cook over very low heat until reduced by half.

Add all the spices and seasonings to the meat mixture and mix well.

Add the reduced cream, rice, onions, and egg yolks and mix again thoroughly.

In a large skillet over low heat, lightly simmer the boudin mixture for 10 m