Ingredients
- 225 g (1/2 lb) lean ground pork
- 225 g (1/2 lb) lean ground veal
- 125 ml (1/2 cup) finely chopped onion
- 3 shallots, finely chopped
- 250 ml (1 cup) stale breadcrumbs soaked in 1/2 cup (125 mL) 2% milk or unsweetened vegetable drink
- 250 mL (1 cup) chicken broth *, chopped
- 1 pinch nutmeg
- 1 mL (1/4 tsp.) ground cloves
- 1 ml (1/4 tsp.) dried thyme
- Salt and pepper to taste
Preparation
Stir onion and shallots into meat and stale bread. Mix well, add seasonings and chicken broth. Bring to a boil, stirring constantly. Simmer uncovered for 2 hours, until the liquid has evaporated. Keep a close eye on cooking and stir occasionally. Pour into molds, run under cold water. Chill to set.
*Commercial broths are also available. But be careful! They contain a lot of salt. Canned broths generally contain less salt than concentrated liquid preparations and powders. If this type of stock is used, do not add salt to the recipe.