Pâté of Pork Liver

Ingredients

• 250 g pork liver
• 125 g manteca (lard)
• salt
• ground pepper
• 1 small tin truffles

Instructions

1. Mince the pork liver and manteca (lard) very finely.
2. Season with salt and ground pepper.
3. Chop the mixture very finely until it reaches a smooth paste.
4. Add the minced truffles and mix well.
5. Place the mixture in a mold lined with the liver membrane (caul).
6. Cook in a bain-marie (water bath).
7. Finish by placing in the oven until fully cooked through.