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Danish Liver Pate




Source of Recipe


from the worldwiderecipes


Recipe Introduction


Serve this rich pate, thinly sliced, with toast and dill gherkins as an appetizer, or make a open face sandwich to serve as a luncheon dish.


List of Ingredients




2 tbsp. butter
2 tbsp. flour
1 c. heavy cream
1 c. milk
1 lb. fresh, chopped or minced, pork liver
3/4 lb. pork fat or lard, chopped
1 coarsely chopped onion
4 anchovy fillets. drained
2 eggs
1/2 tsp. allspice
1/2 tsp. ground cloves
salt and freshly ground pepper to taste
3/4 lb. thinly sliced bacon

Recipe



Preheat oven to 350. Will need a 1 quart loaf pan.
Heat the butter and stir in the flour in a saucepan over a medium heat and cook for 2 minutes.
Stir in the cream and milk; and bring to a boil and simmer for 5 minutes.
Remove from the heat and allow to cool.
Use a large mixing bowl to combine the sauce with the remaining ingredients except the bacon.
Toss to combine.
Process in batches in a blender/food processor until smooth.
Line the bottom and sides of the loaf pan with the bacon strips, overlapping them slightly and letting the ends hang over the sides of the pan.
Pour the liver mixture into the pan.
Fold the ends of the bacon strips over to cover the top.
Cover with aluminum foil, tightly, and place in a large deep baking dish.
Fill the baking dish with enough water to come halfway up the sides of the loaf pan.
Bake for 1 1/2 hours. Then let cool on a wire rack before refrigerating for at least 2 hours.
Makes 12 - 16 servings.