Subject: Leverpostej (Danish Liver Pate)
From: Unicorn (unicorn@indenial.com)
Date: Tue Jul 23 2002 - 09:57:37 EDT
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FOOD FUNNY
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Here's a true (?) one from reader Sally of southern Maryland:
Our church group recently held a luncheon. Afterwards we were taking home
any desserts that were not used. One of the women looked at her chocolate
cake and said, "I can't imagine what happened to this - the fudge icing was
hard this morning, the cake moist, and look how disgusting it looks now. No
wonder no one ate it." Another woman looked over and said, "That's my cake
in your hand."
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TODAY'S RECIPE
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We are long overdue for a taste of foreign cooking, so this week we take a
trip to one of my favorite food destinations. Here is the lineup for
"Danish Delights":
Monday's Starter
Leverpostej (Danish Liver Pate)
Tuesday's Soup or Salad
Karrysalat (Curried Herring Salad)
Wednesday's Side Dish
Sytelde Rodbeder (Danish Pickled Beets)
Thursday's Entree
Frikadeller (Danish Meat Patties)
Friday's Dessert
Kaernemaelkskoldskaal (Cold Buttermilk Soup)
Serve this rich pate thinly sliced with toast and dill gherkins as an
appetizer, or make a Danish open-faced sandwich (smorrebrod) and serve it
as a luncheon dish.
Leverpostej (Danish Liver Pate)
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) heavy cream
1 cup (250 ml) milk
1 lb (450 g) fresh pork liver, chopped
3/4 lb (335 g) pork fat or lard, chopped
1 onion, coarsely chopped
4 anchovy fillets. drained
2 eggs
1/2 tsp (2 ml) allspice
1/2 tsp (2 ml) ground cloves
Salt and freshly ground pepper to taste
3/4 lb (335 g) 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 the heat and allow to cool. 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 food
processor until smooth. Line the bottom and sides of a 1-quart (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 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 (180C) oven for 1 1/2 hours. Cool on a wire rack before
refrigerating for at least 2 hours. Serves 12 to 16.
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