Pork Gayettes with Swiss Chard The Victory Garden Cookbook Marian Morash Yield: 16 gayettes

2 cups cooked Swiss chard leaves (1 lb. of whole chard = 5-6 packed cups leaves and 2½ cups ribs) 1 large leaf sorrel (optional) 1 cup chopped white portions of leeks or onions 1 Tbsp. oil 2 Tbsp. butter 2 tsp. minced garlic Salt and freshly ground pepper 4 Tbsp. beef consommé 1 package unflavored gelatin ½ lb. chicken or pork liver 2 lbs. ground pork, half lean and half fat 1 Tbsp. salt ½ tsp. coarsely ground black pepper ¼ tsp. allspice ¼ tsp. crushed bay leaf 4 slices bacon Squeeze chard, and chop with sorrel (if available). Stew the leeks or onions in the oil and butter until wilted, 5-10 minutes. Add garlic, cook for 30 seconds, mix in chard, and cook over high heat, stirring constantly, until moisture is evaporated. Season with salt and pepper; set aside. Heat consommé and dissolve gelatin in it; set aside. Finely chop or grind liver, add to pork along with all the spices, consommé, and chard; mix thoroughly. (Sauté a small amount, taste, and correct seasonings if necessary.) Chill the mixture; then form into either 2-3 inch balls or thick patties. Place on a buttered baking pan. Cut bacon strips into 16 pieces and place one on each gayette. Bake in a preheated 375o oven for 35-45 minutes, turning once, if desired. Note: To blanch chard, cut the ribs into 1-2 inch pieces regardless of their width. They will take 8 minutes in boiling water. The leaves will cook in 2-4 minutes, depending on age and size. If you steam them, the ribs will take 10-12 minutes and the leaves, 4-6 minutes. Gayettes are a kind of sausage, standard fare in the Provençal region of France. Serve cold for a picnic or hot accompanied by a dish of the chard stalks baked with cheese.

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