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Ingredientes
- 2 Tbsp. (30 ml) butter
- 2 Tbsp. (30 ml) all-purpose flour
- 1 c. (250 ml) heavy cream
- 1 c. (250 ml) lowfat milk
- 1 lb (450 g) fresh pork liver, minced
- 3/4 lb (335 g) pork fat or possibly lard, minced
- 1 x onion, coarsely minced
- 4 x anchovy fillets. liquid removed
- 2 x Large eggs
- 1/2 tsp (2 ml) allspice
- 1/2 tsp (2 ml) grnd cloves Salt and freshly grnd pepper to taste
- 3/4 lb (335 g) thinly sliced bacon
Direcciones
- Serve this rich pate thinly sliced with toast and dill gherkins as an appetizer, or possibly make a Danish open-faced sandwich (smorrebrod) and serve it as a luncheon dish.
- Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for 2 min and stir in the cream and lowfat milk. Bring to a boil and simmer for 5 min. Remove from the heat and allow to cold. Combine the sauce with the remaining ingredients except the bacon in a large mixing bowl and toss to combine. Process in batches in an electric blender or possibly food processor till smooth. Line the bottom and sides of a 1-qt (1 L) loaf pan with the bacon strips, overlapping them slightly and letting the ends hang over the sides of the pan. Pour the liver mix 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 sufficient water to come halfway up the side of the loaf pan, and bake in a preheated 350F (180C) oven for 1 1/2 hrs. Cold on a wire rack before refrigerating for at least 2 hrs.
- Serves 12to 16.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 452 | |
| Calories from Fat 370 | 82% |
| Total Fat 41.18g | 51% |
| Saturated Fat 15.86g | 63% |
| Trans Fat 0.22g | |
| Cholesterol 210mg | 70% |
| Sodium 315mg | 13% |
| Potassium 263mg | 8% |
| Total Carbs 4.38g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.55g | 1% |
| Protein 15.25g | 24% |
