Liver paté with opbagning

Name: Liver paté with opbagning
Yield: 6 portion(s)
Ingredients: 0.5 tsp Ground allspice or 1 tsp. thyme leaves; 0.5 tsp Ground cloves; 1 Onion; 1 tsp Pepper; 1 tbsp Salt; 1000 g Pig or calf's liver; 2 Eggs; 400 g Blubber; 50 g Wheat flour; 50 g Butter; 6 dl Milk or broth

Cold cuts

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Liver paté with opbagning

0.5	tsp	Ground allspice or 1 tsp. thyme leaves
0.5	tsp	Ground cloves
1		Onion
1	tsp	Pepper
1	tbsp	Salt
1000	g	Pig or calf's liver
2		Eggs
400	g	Blubber
50	g	Wheat flour
50	g	Butter
6	dl	Milk or broth

Instructions for Liver paté with opbagning

To prepare the Liver paté with opbagning recipe, please follow these instructions:

Cut the liver and blubber in smaller pieces and chop it through kødmaskinen with the onion.

Melt the butter in a pan and stir it together with the flour. Infants with milk or broth a little at a time. Let Cook for a few minutes, while the completion of these are touched. Take the Pan from the heat and stir the eggs in conjunction with liver mass. Add the spices.

Come live the mass in buttered moulds and cover if necessary. with aluminum foil. Behind the leverpostejen in the oven on the lower slot 1 – 1 ½ hour at 175 degrees c. baking time will depend on the shape's size.

Tips:
The raw liver patties can be frozen and baked from frozen. Extend the baking time by about 1/3.

Liver paté with opbagning

Ingredients for Liver paté with opbagning

Instructions for Liver paté with opbagning

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