Name: Danish Pork Liver Pate
Yield: 4 servings
Ingredients: 1 lb pork liver (pork liver is great) or 1 lb calf liver (pork liver is great); 10 ounces pork fat; 1 medium onion; 3 anchovies; 1/4 cup flour; 1/4 cup light cream; 2 eggs, lightly beaten; 2 teaspoons salt; 1 teaspoon pepper; 1/4 teaspoon allspice

Servings: 4 persons

1 lb pork liver (pork liver is great) or 1 lb calf liver (pork liver is great)
10 ounces pork fat
1 medium onion
3 anchovies
1/4 cup flour
1/4 cup light cream
2 eggs, lightly beaten
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon allspice

1
Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
2
The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
3
Spoon the mixture into a buttered loaf pan.
4
Put it in a pan of water and bake in a 350F oven for an hour.
5
If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
6
Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Danish Pork Liver Pate

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