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Danish Liver Pate Recipe

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This recipe for Danish Liver Pate, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lydia Brown
Added: Saturday, March 29, 2008


6 slices from white bread
1/2 cup parsley sprigs
1/3 cup dill weed
1/4 lb bacon, minced
1 medium onion, chopped
1 lb sliced liver, diced
1/2 tsp thyme
1/4 tsp allspice
1/4 tsp ginger
1/4 tsp ground cardamon
1/4 tsp salt
1/8 tsp pepper
3/4 cup cream, or evaporated milk
2 large eggs
3/4 cup beef stock

Process bread with parsley and dill until finely crumbed. Place in large bowl and set aside

Saute the bacon until crisp and add to the crumbs, reserving the drippings in the pan. Saute the onions in the drippings and stir fry them until golden. Add the liver and brown on all sides. Reduce the heat and add the spices and salt and pepper and warm for 2 or 3 minutes. Add the contents of the skillet into the food processor and process until smooth and creamy. Add the beef stock, cream and eggs and continue processing until incorporated. Do this in two batches if necessary. Add the pureed mixture to the bread crumbs and mix lightly but thoroughly. Spoon into a buttered loaf pan ( 8 1/2 x 4x 2 1/2). Set in a pan of hot water and bake at 375 for 1 hour. Cool, remove and chill.




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