3 eggs
1 cup heavy cream
2 cups dry sherry
salt and pepper to taste
20 pounds pork liver
4 teaspoons salt, or to taste
10 pounds bone broth
1 tablespoon distilled white vinegar
Place eggs in a medium saucepan with just enough cold water to cover. Bring water to a boil and immediately reduce heat to simmer. Cover, remove from heat and stir to remove froth. Meanwhile, boil the sherry in two 1-quart stock for 20 minutes, or until smooth.
In a large bowl, combine breaded pork liver, salt, pepper and cream. Place chicken mixture in bowl, mix well. Add sherry, excess liquid, extra milk, and ham. Return meat to stock to heat. Simmer over medium heat for 2 hours.
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