This liver pate is very much part of my family's festive menu and featured this year at my brother Gummi's house on the 27th. I guess it is another Danish tradition imported by my parents. We serve it as a starter but clearly it is quite sufficient as a main. The tradition is to serve various local breads with the pate. These include flatkokur a sort of pancake made from ... , rugbraud a very moist black bread made from ..., and laufabraud a traditional Christmas concoction of deep fried white dough. Regular toast is also very good with the pate.
Ingredients:
- 1 kg minced pork liver
- 500 pork fat
- 2 onions
- 3 eggs
- 2 tbls butter
- 2 tbls flour
- 100 ml milk
- 2 tsp allrahanda (this is a herb/spice mixture that contains cinnamon, various peppers and some other unidentified herbs. I suspect this is something that became popular when spices where expensive and hard to get and I plan on replacing it)
- 2 tbs cloves (that's what the recipe calls for but I only use about a quarter that quantity)
- Salt and pepper
- Bacon
- Button Mushrooms
Make a roux with the butter, flour and milk. In a mixer work in the other ingredients, other than bacon and mushrooms, beginning with the egg and ending with the fat and meat. Bake in a Bain Marie for around 1 hour at 200 degrees centigrade. Just before serving fry up the bacon and mushrooms and serve warm with the pate.
