1/2 pound of chicken liver, or 250 g of beef liver and 250 g of chicken liver
1/2 pound of lean pork
small onion, finely chopped
2 tablespoons of fresh parsley, finely chopped
2 1/4 teaspoons of salt
1 teaspoon of black pepper
3/4 teaspoon of ground ginger or in pieces
1/4 teaspoon of ground cinnamon
3 tablespoons of cognac
6 slices of lean bacon
1/2 pound of chicken liver, or 250 g of beef liver and 250 g of chicken liver
1/2 pound of lean pork
small onion, finely chopped
2 tablespoons of fresh parsley, finely chopped
2 1/4 teaspoons of salt
1 teaspoon of black pepper
3/4 teaspoon of ground ginger or in pieces
1/4 teaspoon of ground cinnamon
3 tablespoons of cognac
6 slices of lean bacon
Grind the liver and pork through a meat grinder 2 or 3 times, using the fine plate
Add the remaining ingredients, minus the bacon
Mix very well
Line a pound cake pan with the bacon slices and fill with the meat mixture
Bake in a moderate oven (180°C) for 1 1/2 hours or less
Remove from the oven
Place a weight on top (if desired, cover with aluminum foil and place cans or use a wrapped brick)
Refrigerate for 4 to 6 hours
To serve, unmold and cut into slices
Serves 6 to 8 people.
