- 1/3 cup [80 ml] celery, diced
- 1 1/4 cups [310 ml] onion, chopped
- 1/4 cup + 1 tablespoon [75 ml] butter
- 6 pounds [2.8 kg] pork liver
- 6 pounds [2.8 kg] lard
- 6 eggs
- 2 tablespoons [30 ml] salt
- 2 teaspoons [10 ml] pepper
- 1/2 teaspoon [2.5 ml] thyme
- 11 1/2 ounces [325 g] lard slices
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- Brown celery and onion in melted butter.
- Mince 3 times in a mincer [fine blade] pork liver, lard and vegetables.
- Add eggs, salt, pepper and thyme.
- Mix well.
- Pour into an 8 cups [2 L] mold, lined with lard slices.
- Bake in a 450°F [230°C] oven in a double-boiler for 30 minutes, then lower heat to 300°F [150°C] and bake for 1 hour 30 minutes more.
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