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Danish Liver Pate

Western.Chefs's picture
Ingredients
  Pigs liver 1 Pound (450 Gram)
  Fatback 1⁄4 Pound (125 Gram)
  Anchovy fillets 5
  Bechamel sauce 250 Milliliter, cooled (1 Cup)
  Garlic 1 Clove (5 gm), crushed
  Salt 1⁄2 Teaspoon
  Pepper To Taste
  Ground mace 1⁄4 Teaspoon
  Fatty bacon slices 1⁄4 Pound (125 Gram)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Pork
Interest: 
Gourmet
Cook Time: 
60 Minutes
Servings: 
4

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