Brother-in-law Sven's Leverpostej

Ingredients for 1 servings:

• 600 g liver(s), pork
• 400 g bacon
• 50 g butter
• 50 g flour
• 4 small shallots
• 6 anchovy fillets
• 2 ½ dl milk, boiling
• 2 ½ dl broth, boiling
• 2 eggs
• 1 ½ tsp pepper
• 1 tbsp salt, fine
• 1 tsp clove powder
• 1 tsp all-spice
• 10 slices of breakfast bacon

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

Liver pate, typically Danish

Wash the liver and cut into strips, and dice the bacon. Mince the liver, bacon, and anchovy fillets along with the onions. Make a roux from the butter, broth, milk, and flour. Stir in the liver mixture and remove the pan from the heat. Now add the beaten eggs and the spices. Mix everything thoroughly again and pour into a shallow, greased dish. Top with the bacon. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and bake the pie in a water bath for 75 minutes. In Denmark, the pie is eaten cold on rye bread, perhaps with a slice of beetroot. You can also heat the pie in the oven and eat it with fried mushrooms and fried bacon; it couldn’t be more Danish.