My grandmother's liver paté

Ingredients for My grandmother's liver paté

Instructions for My grandmother's liver paté

To prepare the My grandmother's liver paté recipe, please follow these instructions:

Chop liver, blubber and onions once or twice depending on where serious leverpostejen should be. Stir in flour, eggs and milk in the forcemeat. Season with salt and pepper.

Pour the leverpostej forcemeat into a ovenproof Bowl or aluform. Put bacon slices on top.

Behind the cnivi in the oven at 180 degrees c. alm. oven until it is light brown and cooked through. In larger ovenware, ceramic baking time is approximately 1 ½ hour. In less baking time is approximately 45 minutes aluforme.

Use a kødnål to see if cnivi has been baked. Kødsaften must be clear.

Tilbedningstid approx. ½ hour plus baking time ¾ – 1 ½ hour

Tips:
Leverpostejen can be frozen for 2 months. It is best to freeze the raw leverpostej father and then bake it either directly from the freezer or after thawing in the refrigerator.