Liver Sauce for Lechon “A”
Liver Sauce for Lechon
1 small can liver pate`
1/3 cup vinegar
1-1/4 cups water
6 cloves Tagalog onions, chopped fine
8 cloves garlic, pounded
2 tbsps. lard
1/3 cup powdered biscocho
1/3 cup sugar
3/4 teaspoon black pepper
salt to taste
Procedure:
Mix liver pate`, vinegar, water, biscocho, sugar, salt and pepper and blend well. Saute garlic in lard. When brown set aside, leaving only about 1 easpoon (garlic) in lard. Add onions and fry until tender. Add liver mixture. Cook over low heat, stirring constantly. Serve topped with the rest
of the browned garlic.