Farce à Tout Faire from Memories of Gascony by Pierre Koffmann
Mince the meats, garlic and parsley in a mincer. Place in a food processor and process at a low speed until smooth. Add the breadcrumbs, season to taste and process for 3 minutes. Pour in the wine ...
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Ingredients
- 1 tablespoon chopped parsley
- 1 garlic clove, peeled and left whole
- 100 g/4 oz chicken livers
- 600 g/1¼ lb lean pork
- 600 g/1¼ lb pork fat
- 25 ml/1 fl oz armagnac
- 100 ml/4 fl oz dry white wine
- salt
- freshly ground pepper
- 75 g/3 oz fresh white breadcrumbs
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