2 tb Butter 3 tb Flour 1 c Heavy cream 1 c Milk 1 lb Pork liver; fresh 3/4 lb Pork fat; fresh 1 md Onion; coarsely chopped 3 Flat anchovy fillets; draind 2 Eggs 1 1/2 ts Salt 3/4 ts White pepper 1/2 ts Allspice 1/4 ts Ground cloves 3/4 lb Pork fat; fresh, sliced into -long, 1/8" thick strips or -sheets Melt the butter in a saucepan, remove from the heat, and stir in the flour. Add the milk and cream and bring to a boil over high heat, beating constantly with a whisk until the sauce is smooth and thick. Let it simmer for a minute then set aside to cool. Cut the liver into chunks. Roughly chop the pork fat and mix both with the chopped onion and anchovies. Divide the mixture into thirds. Pur