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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles. Ingredients:
1 lb pork liver (pork liver is great) or 1 lb calf liver (pork liver is great) |
10 ounces pork fat |
1 medium onion |
3 anchovies |
1/4 cup flour |
1/4 cup light cream |
2 eggs, lightly beaten |
2 teaspoons salt |
1 teaspoon pepper |
1/4 teaspoon allspice |
Directions:
1. Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
2. The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
3. Spoon the mixture into a buttered loaf pan.
4. Put it in a pan of water and bake in a 350F oven for an hour.
5. If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
6. Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.
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