![[WetLeather]](/images/smallwet2.gif)
| Name: | Danish Liver Pate | Contributor: | Carol Golding |
|---|---|---|---|
| Description: | ethnic pork pate to eat with toasts | Posted: | 1999-05-12 |
| Key words: | liver | Category: | Appetizers |
| ID: | 141 | Updated: | 2005-11-26 22:01:04 |
| Ingredients: | 1 lb pork liver
1-1/4 c milk 1 onion 1 bay leaf 6 oz fresh pork fat 6 anchovy filets 1 tsp salt black pepper to taste 1/4 tsp each: ground nutmeg, ground cloves, ground allspice 2 Tbsp butter 1/4 c flour 1 beaten egg 1/2 lb bacon |
||
| Preparation: | Measure the milk into a saucepan. Peel onion and cut in half. Add the onion and the bay leaf to the milk and bring to a boil over gentle heat. Remove the saucepan from the heat and allow the milk to infuse for 15 min. Strain and set the milk aside.
Clean the liver of skin and sinew. Put the pork liver and anchovies through the fine blade of a meat grinder twice. Blend the mixture and season to taste with the salt, pepper, and spices. Melt the butter in a sauce pan and add the flour. Cook for about a minute, then add the milk, beating constantly. Bring the mixture to a boil, stirring constantly and cook for 2-3 minutes. Remove from heat; add liver mixture. Bind with the egg. Line a loaf pan with the bacon strips, allowing the ends to hang over the edges. Spoon in the liver mixture and fold the bacon ends over top. Cover the pan with buttered wax paper and place in a large roasting pan. Add COLD water to about an inch up the side of the loaf pan and place in the center of a 325F oven and bake about 2 hours. The pate is done when a skewer inserted in the center comes out clean. Remove from the oven. Place aluminum foil on top of the pate, and add about a one pound weight. Refrigerate the pate overnight. Turn out the pate on a plate, cut into slices and serve with hot toast and butter. |
||
| Notes: | |||
| Equipment: | |||