Doverière-Style Veal and Pork Pudding

Ingredients

• veal, parboiled
• raw tocino (cured pork belly/fat), ground
• white onion
• 4 eggs
• 1 spoonful butter
• parsley
• thyme
• salt
• pepper
• grasa de chancho (pork lard)
• breadcrumbs
• whole eggs
• sauce of choice

Instructions

1. Finely chop parboiled veal together with an equal amount of raw ground tocino (cured pork belly).
2. Separately chop and fry white onion.
3. Beat four eggs with whites and yolks kept apart, whipping the whites to stiff peaks.
4. Combine everything with a spoonful of butter, chopped parsley and thyme; season with salt and pepper and beat into a paste.
5. Grease a pudding mold with pork lard, dust with breadcrumbs, and lay a layer of paste in the bottom.
6. Break a whole egg into the center, dust heavily with breadcrumbs, add another layer of paste and another egg, and repeat until the mold is full.
7. Close the mold and set it in a bain-marie of briskly boiling water; cover and place embers and coals on the lid.
8. Cook about one hour, then turn out onto the serving dish and pour over the sauce of your choice.