caillettes provençales



  • feminine Chopped lean pork, pork belly and liver mixed with chopped cooked spinach, sweated chopped shallots, garlic, parsley, thyme and seasoning, the whole lightly fried, bound with egg, made into balls, each ball wrapped in pig’s caul and all baked in a moderate oven with skinned and deseeded tomatoes, chopped parsley and garlic. Served hot.