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  Added: May 12, 2011  •  Visited (250)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Liver Pate
What You Need:
  • ¾ pound pork fat
  • 4 oz flour
  • 1 pound calf's liver
  • 3 eggs
  • ¼ pound veal
  • ½ pint cream
  • 1 small onion
  • 3 - 4 teaspoons salt
  • 8 anchovy fillets
  • ¼ teaspoon pepper

  • How To Cook:
    1. Line an oblong tin with thin slices of pork fat.

    2. Cut up the washed and dried liver, the veal, the rest of the fat, the onion and anchovies, then put all these through a mincer three times.

    3. Make a batter with the flour, eggs and cream, and then slowly add the liver mixture.

    4. Season, put in the tin, cover with greased paper and place in another tin containing a little water.

    5. Bake in a moderate oven (350°F) for 1½ hours.

    6. Unmould when cold and serve sliced.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Norway
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Meat & Poultry » Lard & Fat
    Main Ingredient » Dairy » Cream

     





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