Caillettes de Nice

Name: Caillettes de Nice
Yield: For 6 People
Cuisine: France
Ingredients: 1½ pounds chicken livers; 2 tablespoons unbleached flour; 3 tablespoons olive oil 1 onion, chopped; salt; freshly ground black pepper; 12 3 × 3-inch pieces of caul (or slices of bacon or salt pork); 12 3 × 3-inch pieces of caul (or slices of bacon or salt pork); 12 3 × 3-inch pieces of caul (or slices of bacon or salt pork); 2 eggs, slightly beaten; 6 leaves fresh sage; 6 leaves fresh sage; 1 cup cooked rice; 1½ pounds lean fresh pork, chopped; 1½ pounds lean fresh pork, chopped; 3 tablespoons olive oil 1 onion, chopped; 1 teaspoon thyme; 2 garlic cloves, peeled and crushed; 2 10-ounce boxes frozen spinach, cooked and chopped; ½ cup chopped parsley

Crisp Spinach, Chicken Liver, and Rice Balls

Preparation info

For
6
People

Difficulty
Medium

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Caillette means little quail, and that is what these plump balls look like. The crispy caillettes are usually served warm at Christmas time and cold as an hors d’oeuvre in summer. They are wrapped with caul, the veil-like membrane taken from the pig’s abdomen. If caul is unavailable, use very thin strips of salt pork or slices of bacon. Caillettes are especially popular with children and are perfect for a buffet.

Ingredients

Europe
France
Dinner
Christmas
Mediterranean
Summer

Ingredients

Method