Pork Liver Pâté
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 0.5 kg pork loin
- 0.5 kg pork liver
- parsley
- English pepper (allspice)
- breadcrumbs
- eggs, beaten
- salt
- caul fat (velo de grasa)
Instructions
- Finely chop the pork loin and liver together. Mix in parsley, English pepper (allspice), breadcrumbs, and beaten eggs, blending well. Season with salt.
- Line a mold with the caul fat (velo de grasa) — the delicate membrane that covers the liver. Pour the mixture into the lined mold and cover it completely with the remaining caul fat.
- Bake in the oven until the pâté is firm and cooked through.