(Recipe #5, page 119)
Immerse a pork liver in hot water for 5–6 minutes, then chop it and run it through a sieve. Next cut ½ pound of raw pork fat into fine dice; boil and chop roughly an equal amount. Add both to the liver along with the liquid in which the pork fat was boiled and season it with 6 boiled and crushed onions, minced truffles, seasonings, and a glass of claret; boil it until it thickens, then place it in a mold lined with pork fat, bake in a moderate over for 1½–2 hours, and weight it down afterwards. Weighting will produce a lot of fat, which must not be removed. But if some liquid emerges after the pâté is completely cold, it may be drained off with care. This pâté resembles a goose-liver pâté.
Translated by David Green.