Lard the whole liver in the same manner as for Boeuf à la Mode. Season with salt, pepper and
Allow to become cold, cover with a layer of cold Duxelles then envelop in thin slices of salt pork fat. Now completely enclose the whole in a layer of hot water paste. Seal the edges well, make a hole in the top for steam to escape and place on a baking tray.
Bake in a medium oven for approximately 2 hours occasionally pouring in
On removing from the oven, add