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.