Description Edit

Traditional liver pâté served on open-faced sandwiches with mushrooms, bacon and Danish cucumber pickles.

Danish Liver Pate

Danish Liver Pâté

Ingredients Edit

Directions Edit

  1. Put the liver, anchovies, and onion through a meat chopper at least 3 times or use a food processor.
  2. The mixture should be quite fine in the texture.
  3. Mix in the flour, cream, eggs, salt, pepper and allspice.
  4. Spoon the mixture into a buttered loaf pan.
  5. Put it in a pan of water and bake in a 350°F oven for an hour.
  6. If the pate is browning too quickly place a piece of foil loosely over it.
  7. To serve, unmold the pate.
  8. Serve with fried mushrooms, bacon bits, and Danish white cucumber pickles and Danish rye bread.

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