| How To Cook: |
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1. Line an oblong tin with thin slices of pork fat.
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2. Cut up the washed and dried liver, the veal, the rest of the fat, the onion and anchovies, then put all these through a mincer three times.
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3. Make a batter with the flour, eggs and cream, and then slowly add the liver mixture.
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4. Season, put in the tin, cover with greased paper and place in another tin containing a little water.
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5. Bake in a moderate oven (350°F) for 1½ hours.
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6. Unmould when cold and serve sliced.
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