Caillettes Chabeuil

250 g lean pork loin
375 g pork belly
250 g of pork liver
1 pork caul
2 eggs
150 g of green chard
200 g spinach
salt and pepper

- Prepare spinach and chard.
- Blanch in boiling water for 5 minutes.
- Place them in cold water
- Drain well, squeezing them with your hands.
- Cut into strips.
- Book.
- Chop the meat.
- Mix the vegetables with 2 eggs.
- Salt and pepper.
- Knead the preparation.
- Divide into 12 balls the size of a tangerine.
- Wrap each part in a strainer cut beforehand.
- Flatten, arrange in a baking dish.
- Store in refrigerator 2 hours.
- Preheat oven to 210° C.
- Bake for 40 minutes.
- Return the stomachs after 15 minutes.
- Cool.

From: Cuisine à la Francaise