Day: August 24, 2012

Ingredients

450g ground pork+ground veal
1 medium finely chopped yellow onion
1 tsp salt
3/4 tsp ground black pepper
1/2 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
125ml vegetable stock
125ml white wine
250ml milk
75g fine breadcrumb

In a large heavy bottomed pan, lightly sweat the onions, then brown the pork and veal mince (about 5 minutes). Add all the spices, mix well, then add wine, stock, milk and bread crumbs, stirring over medium heat.

Reduce the heat to low, cover, and cook, stirring occasionally, until the meat is very tender and most of the liquid is evaporated, about 45m.

Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.

Remove from the heat and adjust the seasoning, to taste. Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula. Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.

* Serve with thinly sliced French bread or toasted French bread croutons.

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