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GAYETTES

2 lb pork liver 900 g trimmed and cubed
1/2 lb pork tenderloin 225 g diced
1/2 lb fatback 225 g cubed
1 oz fresh garlic 28 g finely minced
2 oz shallots 57 g finely chopped
4 oz cooked fresh spinach 113 g drained, finely chopped
1 T salt 15 g
1 t ground pepper 2 g
1 oz chervil, mace, thyme 28 g dried, in equal parts
caul fat

Grind the meats and fatback using a 3/8 in. (0.9 cm) plate Add the
garlic, shallots, spinach, and seasonings. Mix by hand. Chill for
1 hour to firm.

Form the mixtute into 2-oz (57 g) flat rectangles. Wrap each in
a piece of caul fat. Refrigerate for use. To cook, bake in a
cassrole at 325 F (163 C) for 30 minutes or until done. Drain excess
fat and cover with a Sauce Diable. Serve at once or reheat for
later service.

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