Herb-and-Garlic Crepinettes

Instructions

1. 1

   Cut the liver, tenderloin, and bacon into squares measuring 7 cm on a side, 1 cm thick.

2. 2

   Mash the garlic cloves with the chopped herbs.

3. 3

   Mix everything in a bowl, season with salt and pepper, and let it marinate in the refrigerator for at least 4 hours.

4. 4

   Rinse the caulflaps in warm water, then gently spread them to avoid tearing.

5. 5

   Cut squares about 12 cm on a side.

6. 6

   Alternate layers of liver, tenderloin, and bacon on each one.

7. 7

   Close them and shape into balls.

8. 8

   Arrange tightly in a baking dish.

9. 9

   Bake in the preheated oven at 200°C (Th.7) for 1 hour.

10. 10

    Reduce to 180°C (Th.

11. 11

    and cook for an additional 30 minutes.

12. 12

    Serve the caulwells hot or cold with a vinaigrette salad.