Cut 500 g (1 lb 2 oz) each of pig’s liver and pork fat into small dice. Place in a basin, add 3 cloves of crushed and finely chopped garlic, 20 g (⅔ oz) salt, a pinch of pepper and a little mixed spice. Mix together well then divide the mixture into pieces of 100 g (3½ oz) each. Mould rectangular shape as little salt, pepper and grated nutmeg. Pour this for Crépinettes and wrap each in a piece of pig’s caul previously soaked in warm water and dried.
Tie round carefully with thread, arrange them on a buttered tray, sprinkle with melted lard and cook in a moderate oven for approximately 30 minutes. Remove the thread when cooked.
Gayettes are generally served cold.