|Flour||14 Tablespoon (1 Cup Minus 2 Tablespoons)|
|Cold butter||1⁄3 Cup (5.33 tbs)|
|Calf liver||1⁄2 Pound|
|Stale dinner roll||1 (Day Old)|
|Warm milk||1⁄2 Cup (8 tbs)|
|Ground pork||1 Pound|
|Whipping cream||5 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Salt||1 Pinch (Generous Pinch)|
|White pepper||1 Pinch (Generous Pinch)|
|Cayenne pepper||1 Pinch (Generous Pinch)|
|Grated lemon rind||1 Pinch (Generous Pinch)|
|Dried basil||1 Pinch (Generous Pinch)|
From the flour, salt, butter and egg yolk quickly knead a smooth pastry dough and refrigerate.
Finely dice the liver, saute in the butter and allow to cool.
Dice the roll and soak in the milk.
Finely dice the peeled onion arid the bacon and saute until translucent.
In a bowl mix the ground pork, liver, cooled onion and bacon mixture, squeezed bread and cream.
Season with the parsley and spices and add the sherry.
Preheat the oven to 400°.
Fill the pie pan with the meat mixture.
Roll the pastry dough out to slightly larger than the pan and cut a hole in the center.
Brush the edge of the pan jwith egg white and press the dough against it.
From the left-over dough cut out forms and apply them to the pie with egg white.
Brush the top with egg yolk.
Bake about 45 minutes.