Pâté of pork liver

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Ingredients

  • Pork liver: 1 kg
  • Bacon without salt: 1 kg
  • The veil of pig: 1 kg
  • Flour: 150 g
  • Egg: 3
  • Onion: 2
  • Shallot: 4 teeth

Directions

Sting-if the onions and shallots and refogam in butter, without blushing. Passes-if the liver and bacon by the machine, and then by the sieve. Mix everything and add you to the eggs and the flour. Moves and tempers them with salt, pepper, nutmeg and kind. Line a round shape, or a bowl with the veil of pork and put him in the preparation within covering the upper part also with the same veil. Cover with a board with appropriate and takes to boil in water bath for 90 minutes approximately. Experiences-if you are ready jabbing him, in the centre, a needle from the kitchen to the half-height of the “paté” and after a few seconds, pulls back, passing it by the lips. If the needle is hot you can withdraw the “paté” because it is ready. Serves up after a cold, taking him by the veil.

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