Ingredients
1 piece of foie gras (about 700 g / 1.5 lb), 300 g each of pork fatback, lean pork, and veal, 1 cup brandy, 400 g puff pastry (made with butter), 50 g butter, 1 packet of aspic.
Seasonings
Salt, pepper, and pearl onions, all to taste.
Instructions
1. Carefully remove the blood vessels and gallbladder from the liver, then finely chop and grind the lean pork; sauté the pork fat, veal, and small onions together, then soak the sautéed filling in brandy.
2. Line a casserole dish with puff pastry dough, then layer the filling, followed by a layer of chopped foie gras, and another layer of filling on top.
3. Seal the casserole with puff pastry dough, remembering to create a vent for steam to escape, then brush with egg yolk wash and bake in a preheated oven at medium heat for one and a half hours. Allow to cool, then pour the meat jelly through the steam vent, and once fully cooled, it is ready to serve.