Spiced liver paste

Name: Spiced liver paste
Yield: 1 portion(s)
Ingredients: 0.5 tsp Black pepper; 1 pinch Allspice; 1 Bouillon cube; 1 Onion; 1 tsp Mild paprika; 1 Package frozen liver and blubber; 1 tsp Salt; 2 Eggs; 2 tbsp HP-sauce; 2 tbsp Butter; 2 tsp Soy; 2 tbsp Worcestershire sauce; 2.5 dl Milk or cream; 3 tbsp Wheat flour

Cold cuts

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Spiced liver paste

0.5	tsp	Black pepper
1	pinch	Allspice
1		Bouillon cube
1		Onion
1	tsp	Mild paprika
1		Package frozen liver and blubber
1	tsp	Salt
2		Eggs
2	tbsp	HP-sauce
2	tbsp	Butter
2	tsp	Soy
2	tbsp	Worcestershire sauce
2.5	dl	Milk or cream
3	tbsp	Wheat flour

Instructions for Spiced liver paste

To prepare the Spiced liver paste recipe, please follow these instructions:

Melt the butter in a thick-bottomed saucepan, stir in the flour and let it simmer a bit without Brown. Baby with milk/cream and bouillon cube. Cook opbagningen well through stirring. Stir in spicy sauce, grated pleats and spices in.

Take the Pan from the heat. Stir the mixture in the liver and eventually they together beaten eggs.

Pour the mixture into a large or several small bowls/foil trays. Behind the cnivi in approximately 1 hour with the 175-degree heat on the oven bottom rib.

Tips:
Portion is calculated on a package liver mixture containing 300 grams of chopped liver and 200 grams minced lard. Put the package for thawing.

Leverpostejen can also be frozen uncooked, then bake for about 1 hour 15 minutes. Baked liver paste which has been frozen, it tends to crumble.

Tastes best warm-on French bread, with bacon and beets or cucumber.

Spiced liver paste

Ingredients for Spiced liver paste

Instructions for Spiced liver paste

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