Boudin Blanc

• A Pound of the White Meat of Fowl (Left Over)
• A Pound of Lean Pork
• A

Cut the meat and mince. Season highly with the salt and pepper and Cayenne. Add the minced onion and garlic. Mix well with half a cup of the soft of bread, wet and well squeezed. Cook all for about fifteen minutes in one pint of cream. When reduced take off the stove, add the beaten yolks of two eggs,