Ingredients
- 1 1/2 lb Boneless pork, ground fine twice
- 1 lb Boneless veal, ground fine twice
- 3/4 c Dry white wine
- 2 tb Brandy
- 2 tb Oil
- Salt
- Freshly ground black pepper
- 2 lg Onions, sliced thin
- 2 sm Cloves garlic, halved
- 1 lb Fresh pork fatback, sliced thin
- 1 Cornichon pickle for garnish
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