4 small pieces caul fat, softened in warm, acidified water for 30 minutes
2 tablespoons butter
1 tablespoon demi-glace, or 1 teaspoon dehydrated veal stock mixed with 50 grams hot water
100 g lean veal, coarsely chopped
100 g raw ham, or fresh bacon, coarsely chopped
80 g common mushrooms, peeled and coarsely chopped
5 g (about 1 tablespoon) chopped shallots
1 g (1 sprig) coarsely chopped parsley
3 g (about 1/2 teaspoons) fine salt
1 g (about 1/4 teaspoons) freshly ground black pepper
(about 1/4 teaspoons) quatre épices
250 g (4 pieces about 6 by 10 by 1 cm) veal or calves liver
Recipe preparation steps
Grind together the veal, ham, mushrooms, shallots, and parsley using the fine blade on a meat grinder. Mix in the salt, pepper, and quatre épices. Add the egg yolk and mix well.
Coat both sides of each liver slice with some of the meat mixture. Wrap each patty with a single layer of caul fat and set aside to chill in a refrigerator until firm, about 30 minutes.
Melt the butter over low heat in a frying pan capable of holding all the patties in a single layer. Add the patties, seam side down. Cover and cook, turning once, for 15 minutes.
Transfer the patties to a plate. Pour off any fat from the frying pan. Add the demi-glace to the pan and heat through. Test for salt. Return the patties to the frying pan and turn once to coat with the sauce.