If you can get your butcher to sell you a pig’s liver whole, before he slices it up, then you may like to try this Périgord recipe for a hearty and definitely cold weather dish, slightly adapted from La Mazille.
With a sharp knife cut a pocket in the pig’s liver large enough to take the stuffing.
Sauté the lard fumé in a pan, add the shallots and garlic and, when softened, remove from the heat. Stir in the breadcrumbs, the eggs and some salt and pepper. My addition to the recipe is some finely grated zest of lemon but you may prefer to leave it out.
Pack the stuffing into the pig’s liver and close up the opening, securing the edges with small needle skewers if necessary.
If you have it, line a casserole with the piece of pork skin, fat side up. Place the pig’s liver on top and cover with the onion. Pour over the tomato juice and cover with a lid or a piece of foil. Cook in a moderate oven (Mark 4, 180°C, 350°F) for 30 minutes or until cooked. Serve cut into slices with pureed potatoes.
© 1987 Geraldene Holt. All rights reserved.