Pâté of Pork Liver
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 250 g pork liver
- 125 g manteca (lard)
- salt
- ground pepper
- 1 small tin truffles
Instructions
- Mince the pork liver and manteca (lard) very finely. Season with salt and ground pepper. Chop the mixture very finely until it reaches a smooth paste. Add the minced truffles and mix well. Place the mixture in a mold lined with the liver membrane (caul). Cook in a bain-marie (water bath). Finish by placing in the oven until fully cooked through.