Larded Pork Liver in Aspic

In view of the number of friends who nourish a passion for this preparation—a passion I understand intellectually but nonetheless fail to share (perhaps simply because pure liver I like only pinkly cooked and, in its unadorned state, pork liver does not number among those foods I most love), an unselfish impulse has banished my hesitation to give the recipe.

You will need a highly flavored, richly gelatinous stock. If you have veal stock on hand, use it—or a leftover pot-au-feu</