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Baked Pork Liver With Truffles

Meat.World's picture
Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
4

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