Makes 4 cups
Have the pork, veal, and pork fat ground together finely.
|1||onion, finely chopped|
|1/2||cup port, Madeira, or cognac|
|3/4||pound each lean pork and lean veal|
|1/2||pound fresh pork fat|
|2||eggs, lightly beaten|
|1 1/2||teaspoons salt|
|Big pinch ground allspice|
|1/2||teaspoon dried thyme|
|1||clove garlic, mashed (optional)|
2. Pour the port, Madeira, or cognac into the skillet and boil it down until reduced by half. Scrape it into the bowl; leave to cool.
3. Add the pork, veal, and pork fat mixture, eggs, salt, pepper, allspice, thyme, and garlic, if using. Beat vigorously with a wooden spoon until the mixture lightens in texture and is thoroughly blended. Saute a small spoon of the stuffing and taste it. Then beat in whatever additions you feel are necessary. It should be perfectly flavored. If not using immediately, cover and refrigerate. Adapted from “Mastering the Art of French Cooking,’’ Volume One