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French · Starter
Gayettes Provençales
Provençal liver crépinettes: pork liver and fresh fat cut small, seasoned with garlic, pepper and spice, wrapped in caul and baked under lard. Served cold, they slice like a rustic pâté.
- YieldServes 4
- Hands-on45 min
- Total5 h 35 min
- Difficulty
Ingredients
Gayettes
- 200 gpork liver, membranes and ducts removed
- 200 gfresh pork fatback (or caul-side fat), rind removed
- 4 ggarlic, crushed to a paste
- 8 gfine salt
- 1 gfreshly ground black pepper
- ½ gquatre-épices
- 100 gpork caul fat
- 15 glard, melted; some for greasing the tray
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