Season the lamb shoulder and poultry liver with salt and pepper and brown briefly in olive oil with the rosemary and thyme sprigs. Flambé with cognac. Remove from the frying pan and cool, then sauté the diced onion and apple and cool ditto. Season the lamb fillets with salt and pepper, brown them bitingly, cool and then wrap them with the de-stemmed chard leaves.
Finely puree the cooled meat, onion and apple cubes in a hand mixer, carefully add the egg white and cream and season with salt and pepper.
Cool the mixture properly and then pass it through a sieve. Pour dried fruit into farce.
Cover the baking dish with cling film and line with bacon. Pour half the amount of farce into mold, place fillet in center and cover with remaining amount.
Close with the overhanging lard and cover neatly with cling film.
Saute in a heated oven at 80 degrees Celsius in a water bath for 20 to 25 minutes.
Pumpkin fig chutney: Gently simmer the pumpkin cubes with fruit vinegar, sugar, onion, spices and apricot until soft. Simmer the figs briefly.
(*) Gabriella Cecchellero, chef in the gourmet restaurant of the Grand Hotels Bad Ragaz. Gabriella Cecchellero’s dialect sounds as if she comes from the Bündner Herrschaft. She grew up in the Zurich Oberland. However, as soon as she had completed her apprenticeship as a chef, she moved to the