Medieval Tournament 043012
medieval tournament
April 30, 2012
April 29, 2012
Danish Liver Pate
Ingredients:
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup heavy cream
1 cup milk
1 lb fresh pork liver, chopped
3/4 lb pork fat or lard, chopped
1 onion, coarsely chopped
4 anchovy fillets. drained
2 chicken eggs from a hen
1/2 tsp allspice
1/2 tsp ground cloves
Salt and freshly ground pepper to taste
3/4 lb thinly sliced bacon
Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for 2 minutes and stir in the cream and milk. Bring to a boil and simmer for 5 minutes. Remove from heat and allow sufficient cooling.
Combine the sauce with the remaining ingredients (except for the bacon) in a large mixing bowl and toss to combine. Process in batches in an electric blender or food processor until smooth.
Line the bottom and sides of a 1-quart loaf pan with the bacon strips, overlapping them slightly and letting the ends hang over the sides of the pan. Pour the liver mixture into the pan and fold the ends of the bacon strips over to cover the top. Cover tightly with aluminum foil and place in a large deep baking dish.
Fill the baking dish with enough water to come halfway up the side of the loaf pan and bake in a preheated 350F oven for 1 1/2 hours. Cool on a wire rack before refrigerating for at least 2 hours.
Creates 12 to 16 servings.
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