Danish Liver Pate
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g liver (s) (pork or veal), minced
- 500 g bacon, minced
- 80 g butter
- 8 tablespoon flour
- 600 ml milk
- 4 tablespoon onion (s), grated
- 4 teaspoons salt
- 1 tablespoon pepper
- 3 egg (s)
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan and stir in the flour. Slowly add the milk while stirring, creating a thick bechamel sauce. Add the bacon and melt it in the sauce. Then add the onion, salt and pepper. Take the pot off the stove and let it cool down a bit. Then add the liver. Then stir the eggs together and add to the mixture. It is best to fill the pie in small aluminum molds (the pie is enough for approx. 5 servings of 500 g each).
- To finish baking, the molds are placed in a water bath in the preheated oven. There they bake at 175 ° C for about an hour.
- Once baked, the pie will keep in the fridge for about a week.
- The pate is best suited for freezing in its raw state. It can then be pushed straight from the freezer into the oven. The baking time is then extended by approx. 15 minutes.
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