Liver Sauce For Lechon

Liver sauce for Lechon.

Ingredients:

• 1 small can liver pate
• 1/3 cup vinegar
• 1-1/4 cups water
• 6 cloves onions, chopped fine
• 8 cloves garlic, pounded
• 2 tablespoons lard
• 1/3 cup powdered biscocho
• 1/3 cup sugar
• 3/4 teaspoon black pepper
• salt to taste

Procedure:

1. Mix liver pate, vinegar, biscocho, sugar, salt and pepper and blend well.
2. Saute garlic in lard.
3. When brown set aside, leaving only about 1 teaspoon (garlic) in lard. Add onions and fry until tender.
4. Add liver mixture.
5. Cook over low heat, stirring constantly.
6. Serve topped with rest of the browned garlic.