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Leveropostej

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Recipe

 

Yield

12 servings

Prep

20 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter
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3 tablespoons all-purpose flour
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1 cup heavy whipping cream
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1 cup milk
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1 pound pork liver
fresh
*
¾ pound pork fat
fresh
1 medium onions
chopped
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3 each anchovy fillets
fillets, drained
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2 large eggs
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1 ½ teaspoons salt
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¾ teaspoon white pepper
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½ teaspoon allspice
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¼ teaspoon cloves
ground
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¾ pound pork fat
sliced

Ingredients

Amount Measure Ingredient Features
3E+1 ml butter
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45 ml all-purpose flour
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237 ml heavy whipping cream
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237 ml milk
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453.6 g pork liver
fresh
*
340.2 g pork fat
fresh
1 medium onions
chopped
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3 each anchovy fillets
fillets, drained
* Camera
2 large eggs
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7.5 ml salt
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3.8 ml white pepper
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2.5 ml allspice
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1.3 ml cloves
ground
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340.2 g pork fat
sliced

Directions

Melt the butter in a saucepan, remove from the heat, and stir in the flour.

Add the milk and cream and bring to a boil over high heat, beating constantly with a whisk until the sauce is smooth and thick.

Let it simmer for a minute then set aside to cool.

Cut the liver into chunks.

Roughly chop the pork fat and mix both with the chopped onion and anchovies.

Divide the mixture into thirds. Purée each batch in an electric blender set at high speed, adding enough sauce to keep the mixture from clogging the blender.

Transfer each completed batch to a large bowl and beat in any remaining cream sauce.

Beat the eggs well with the salt, pepper, allspice and cloves and mix thoroughly into the liver mixture.

The blender mixture will be considerably more fluid that the one made by hand.

Preheat the oven to 350℉ (180℃).

Line a 1-quart loaf pan or mold with the strips of pork fat.

Arrange the strips lengthwise or crosswise, making sure they overlap slightly and cover the bottom and sides of the pan.

If long enough, let them hang over the sides; otherwise, save enough strips to cover the top.

Spoon the liver mixture into the loaf pan and fold the overhanging strips (or extra strips) of pork fat over the top.

Cover with a double thickness of aluminum foil, sealing the edges tightly, and place in a large baking pan.

Pour into the baking pan enough boiling water to reach at least halfway up the side of the load pan and bake the liver paste in the center of the oven for 1½ hours.

Remove from the oven and lift off the foil.

When it cools to room temperature, re-cover with foil and chill thoroughly.

Liver paste may be served in ½ inch thick slices as a first course, luncheon dish, or on bread as smorrebrod.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 48092% from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 346mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 2%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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