Kalbsleber-Brot (Calves' Liver Pâté)

Ingredients

• i^ lb. calves' liver
• f lb. pork fat
• 6 oz. fat bacon
• 4 eggs
• ^ teaspoonful chopped onion
• I „ rubbed marjoram
• A pinch of pepper
• I tablespoonful salt
• (The addition of some chopped truffles is a great improvement)

Method

1. 1

   Pass the liver and fat several times through the mincing machine, stir in the eggs, then pass through a sieve and add salt and herbs.

2. 2

   Line a round mould with the bacon cut into very thin slices, fill up with the meat, place a few slices of bacon on the top, and bake in the oven for an hour, standing the mould in a pan of water.

3. 3

   Serve with a piquant sauce.

4. 4

   If served cold, garnish with aspic.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 45. The excerpt below is the record exactly as published.

i^ lb. calves' liver, f lb. pork fat. 6 oz. fat bacon. 4 eggs. ^ teaspoonful chopped onion. I „ rubbed marjoram. A pinch of pepper, I tablespoonful salt. Pass the liver and fat several times through the mincing machine, stir in the eggs, then pass through a sieve and add salt and herbs. (The addition of some chopped truffles is a great improvement.

Cook this with the app: pantry check, scaling, and the assistant.