but you should be careful with cloves, nutmeg, and cardamom, as these spices have a very powerful and persistent flavor Also, if you use dried herbs instead of fresh, use them sparingly —half as much as fresh INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Puff Pastry | 1 recipe | 1 recipe Pork butt (shoulder) | 520 grams | 1 pound plus 2 ounces Veal shoulder | 280 grams | 10 ounces Alsatian Riesling | 80 grams | ½ cup Curly parsley, finely chopped | 6 grams | 2 tablespoons Shallots | 40 grams | 2 medium Sea salt | 1 gram or to taste | ¼ teaspoon or to taste Cardamom seed | 1 seed | 1 seed Ground black pepper | 0.3 gram | Scant ¼ teaspoon Ground nutmeg | 0.2 gram | Scant ¼ teaspoon Dried bay leaf | 1 leaf | 1 leaf Fresh thyme | 1 sprig | 1 sprig Fresh tarragon | 2 sprigs | 2 sprigs Clove | 1 clove | 1 clove Egg Wash | 1 recipe | 1 recipe METHOD DAY 1 Make the puff pastry and give it 4 folds Place the pork and veal on your cutting board and ... Clove | 1 clove | 1 clove Egg Wash | 1 recipe | 1 recipe METHOD DAY 1 Make the puff pastry and give it 4 folds Place the pork and veal on your cutting board and ...(APPROXIMATE) OR OUNCE WEIGHT Puff Pastry | 1 recipe | 1 recipe Pork butt (shoulder) | 520 grams | 1 pound plus 2 ounces Veal shoulder | 280