Danish liver pate

Ingredients for 1 servings:

• 750 g liver(s) (pork or veal), chopped
• 500 g bacon, chopped
• 80 g butter
• 8 tbsp flour
• 600 ml milk
• 4 tbsp onion(s), grated
• 4 tsp salt
• 1 tbsp pepper
• 3 eggs

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Leverpostej

Melt the butter in a saucepan and stir in the flour. Slowly add the milk while stirring, creating a thick béchamel sauce. Add the bacon and melt it in the sauce. Then add the onion, salt, and pepper. Remove the pan from the heat and let it cool slightly. Then add the liver. Whisk together the eggs and stir them into the mixture. The pâté is best placed in small aluminum baking dishes (one dish makes about 5 servings of 500 g each). To finish baking, place the dishes in a water bath in a preheated oven at 175°C for about an hour. Once baked, the pâté will keep in the refrigerator for about a week. The pâté is best frozen raw. It can then be placed directly from the freezer into the oven. This will increase the baking time by about 15 minutes.