Baked Pork Liver with Truffles
|Pork liver||1 Pound, membrane removed, cut into small pieces|
|Onions||3 , chopped and crushed|
|Garlic||2 Clove (10 gm), chopped and crushed|
|Bacon slices||10 , finely chopped|
|Firm white bread slice||4 , with the crusts removed, soaked in milk and squeezed (Firm Textured Variety)|
|Grated nutmeg/Quatre epices||1⁄4 Teaspoon|
|Dried thyme||1 Teaspoon|
|Bay leaf||1 , crumbled|
|Eggs||3 , beaten|
|Mushroom peelings||2 Ounce (Or Truffle Peelings About 1/2 Cup, 125 Milliliter)|
|Butter||4 Tablespoon, cut into small pieces|
In a skillet, fry the onion and garlic with the bacon over medium heat for five minutes.
Add the liver and brown it lightly.
Remove the skillet from the heat.
Stir the squeezed bread into the mixture in the skillet and season it with salt and pepper, the nutmeg or quatre epices, thyme and bay leaf.
Mix well, taste for seasoning and add the eggs and truffle peelings.
Turn the mixture into a well buttered gratin dish, sprinkle the butter pieces over the top and bake in a preheated 300° F. [150° C] oven for at least 45 minutes, or until the mixture has set to a custard consistency.