Search
by Ingredient

Leveropostej

StarStarStarStarStar

YIELD

12 servings

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
1 237
CUP ML MILK
1 453.6
POUND G PORK LIVER
fresh *
¾ 340.2
POUND G PORK FAT
fresh
1 1
MEDIUM MEDIUM ONIONS
chopped
3 3
EACH EACH ANCHOVY FILLETS
fillets, drained *
2 2
LARGE LARGE EGGS
1 ½ 7.5
TEASPOONS ML SALT
¾ 3.8
TEASPOON ML WHITE PEPPER
½ 2.5
TEASPOON ML ALLSPICE
¼ 1.3
TEASPOON ML CLOVES
ground
¾ 340.2
POUND 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

Comments


 

 

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 480 92% 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?
Trans-fat Free, Low Carb
 

    Email this recipe