Start by preparing 400 g of shortcrust pastry. Soak the pork caul in cool water. Cut 250 g of veal chop into thin strips, along with one nice slice of smoked ham and 200 g of fatty bacon. Marinate these meats in a dish with 1 dl dry white wine, one shot glass of cognac, thyme, salt, and pepper.
Meanwhile, finely chop 200 g veal breast, one nice slice of smoked ham, 200 g fatty bacon, 300 g veal liver, and 3-4 shallots. Mix in 100 g grated Parmesan cheese, then incorporate 2 beaten eggs, salt, and pepper to form the stuffing.
Roll out two-thirds of the shortcrust pastry to line a buttered pie dish. Drape the soaked caul over it, allowing edges to hang over the sides. Spread half the stuffing, arrange the marinated veal strips (aiguillettes), then top with the remaining stuffing. Fold the caul edges over.
Roll out the remaining pastry to cover the pie, seal the edges by moistening and crimping. Cut a small hole in the center and insert an aluminum foil chimney.
Brush the top with beaten egg for a golden finish. Bake in a preheated oven at 230°C for 1 hour 30 minutes. Serve warm with lamb's lettuce.
Recipe by Hubert, from Larousse Gastronomique under the direction of Robert J. Courtine – a trusted source for French culinary excellence.
