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Liver paste

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Liver paste

(Leverpostej)

1 ½ lb (700 g) pig's liver

10 oz (300 g) suet

2 oz (50 g) butter

2 oz (50 g) flour

¾ pint (4 dl) milk

2 eggs

Salt  and ground black pepper

Powdered thyme or marjoram

 

Pass the liver and the suet separately through the mincer a couple of times.

Make a Bechamel sauce with the butter, flour and milk and melt in the suet very slowly, stirring con­stantly.

Cool and stir in the chopped liver.

Season with the salt, pepper, and thyme or marjoram and beat in the eggs one at a time.

Bake in the oven in a water-bath at 350°F (175°C) for about 1 hour until set.

 

When raw the liver paste is very suitable for freezing down, and may be placed in the oven directly from the freezer and baked 1-1 ½ hours at 340°F (170°C).

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