Prep. time: 10 minutes
Cooking time: 2 hours

1. Heat the oil in a skillet; add the chicken livers and onion and cook until the onion is translucent but not browned;
2. deglaze with the broth;
3. add the ground veal and spices; simmer over low heat for 2 hours;
4. dissolve the gelatin in 4 tbsp. cold water; add a little boiling water to dissolve;
5. remove the cretons from the heat and beat with a whisk to break them up; correct the seasoning;
6. pour into a mold that has been dipped in cold water. Refrigerate until set;
7. unmold and serve with country bread.