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MEATBALLS PROVENCAL

Cut all the meat into 1/2-inch thick, 2 3/4 wide and 3 1/4-inch long slices. Crush the garlic cloves, combine with the chopped herbs. Put all these ingredients into a terrine dish, salt, pepper, combine, leave to marinate in the refrigerator for at least 4 hours. Wash the cauls in lukewarm water. Lay carefully to avoid tearing. Cut into 4 1/2 squares. Put on each a layer of the stuffing. Close, forming ball-shaped bags, place, one at a time, onto an ovenproof dish, squeeze against each other a little. Bake in a hot oven (350F) for 1 hour, then turn down the heat to 300F and bake for a further 30 minutes. Whether hot or cold, the meatballs taste good (they will keep for one week in the refrigerator). In either case, serve with a well seasoned green salad.
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2 1/4 lb pork liver
9 oz pork loin, boned
1 lb fresh fatty bacon
2 whole pork cauls
6 cloves garlic
12 tbsp parsley, chopped
2 tsp thyme leaves
salt, pepper
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60
mn
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90
mn
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Provence
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Poultry, Game
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C™tes-du-Ventoux
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