Liver Sausage

Rinse the veal, dry it and rub it with salt and pepper.

Heat the clarified butter and brown the meat around it in 1500 minutes. Leave to cool with the drippings. In the meantime, finely dice the bacon and fry it in a frying pan. Separate the shallots from the skin, rinse and dry the parsley. Chop both and sizzle in the bacon fat, stirring, until the shallots are translucent. Rinse and dry the calf’s liver and remove any tubes and skins. Set aside about 10 grams of liver. Put the remaining liver together with the veal through a meat grinder (fine disc). Pour the whipping cream into a small saucepan and boil at high temperature by half the quantity.

Stir now and then. In the meantime, rinse the marjoram and basil, dry with paper towels, pluck the leaves from the stems and chop them not too finely. Cut the liver into cubes of about 1 cm. Mix all the ingredients together and season to taste with pepper and salt. Fill the terrine with the mixture and close it tightly with aluminum foil. Put the tureen in the frying pan of the oven and fill it up with tap water. Put the frying pan into the oven heated to 200 °C (gas mark 3) and let the liver sausage brown for 1 hour. Remove the tureen from the water bath, place the liverwurst in the

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