Name: Pork and Herb “Meatballs” (Caillettes)
Cuisine: French
Ingredients: 1 medium onion, finely chopped; 1 tablespoon olive oil; 2 pounds spinach, well picked over and washed in several waters; Salt, freshly ground pepper; 2 large cloves garlic, crushed, peeled, finely chopped; Caul; 2 eggs; 8 ounces fresh fatback, chopped or cut into tiny cubes 10 ounces pork variety meats (liver, lungs, heart, spleen, in approximately equal quantities of those that you are able to find—sometimes only liver is used, but the result is less interesting), finely chopped; 8 ounces lean, fresh salt-pork (uncured bacon), chopped; 5 ounces chopped chicken livers; 1 handful chopped parsley; ½ bay leaf, crumbled and finely chopped; 1 teaspoon crumbled thyme

Preparation info

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

A recipe typical of the Vaucluse and Ardêche country, the area west of the Rhône valley stretching from Avignon to Lyons. The mixture may also be poured into a fat-lined terrine, baked for 1½ hours in a 350° oven, and cooled under weight. It becomes la terrine aux herbes, a specialty of Chez-Hiély-Lucullus in Avignon, one of the finest restaurants in France for the appreciation of regional cooking (and, among restaurants of quality, probably the least expensive).

The spinach