Danish Liver Pate
|Pigs liver||1 Pound (450 Gram)|
|Fatback||1⁄4 Pound (125 Gram)|
|Bechamel sauce||250 Milliliter, cooled (1 Cup)|
|Garlic||1 Clove (5 gm), crushed|
|Ground mace||1⁄4 Teaspoon|
|Fatty bacon slices||1⁄4 Pound (125 Gram)|
Preheat the oven to 350°F (180°C).
Grind the liver, fatback and anchovy fillets very finely or put in a blender a little at a time and blend until smooth.
Put the mixture into a bowl and beat in the bechamel sauce, a little at a time.
Mix in the garlic, salt, pepper and mace.
Line a 1-pint (500-ml) baking dish or small loaf pan with the bacon slices.
Spoon in the mixture.
Cover the top with buttered waxed paper or foil.
Put the dish in a baking pan half filled with boiling water.
Bake for 1 hour or until the pate is firm to the touch.
Take the dish out of the oven and let cool.
When cool, cover with fresh foil and chill for 12 hours before serving.