Danish Liver Pate

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Prep:

Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles.

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Ingredients [?]

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

Instructions

  1. Put the liver, anchovies, & 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.