- 1/4 cup + 1 tablespoon [75 g] butter
- 1/3 cup [80 mL] celery dices
- 1 1/4 cups [310 mL] chopped onion
- 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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- Preheat oven to 450°F [230°C].
- Brown together celery dices and chopped onion into melted butter.
- Mince pork liver, lard and browned vegetables 3 times into a mincer using a fine blade.
- Add eggs, salt, pepper and thyme.
- Mix well.
- Pour into an 8-cup [2-L] mold already lined with lard slices.
- Bake into preheated oven over hot water for 30 minutes.
- Lower oven tempeature to 300°F [150°C].
- Bake for 90 minutes more.
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