1000 g of frozen liver (2 packages)
400 g smoked bacon (without rind)
4 cloves garlic
3 tbsp. duck fat or butter (about 75 g)
4 tbsp. flour
1/4 liter milk or cream
1 chicken bouillon cube or 1 tbsp. Oscar chicken bouillon powder dissolved in a cup of hot water
2 tbsp. Worchester sauce
2 tbsp. HP sauce
1 tbsp. Chinese soy
1 tsp. salt (to taste with salt)
1 tsp. black pepper
1 tsp. mild paprika (rose paprika)
˝ tsp. allspice
2 whole eggs, lightly beaten
I am an angler in Scandinavia
Procedure for liver pate without responsibility: Chop the liver for itselves once, then bacon and onion together two times. Melt the duck fat or butter in a saucepan, stir flour and let it sizzle a little without browning. Add milk / cream and dissolved chicken broth. Boil baking carefully while stirring (about 3 minutes). Stir spiced sauce with chopped lard / onions and all the spices.
Remove from the heat. Stir in the liver mixture and finally the beaten egg.
Liver mixture evenly distributed in 5 foil trays a 4.5 dl. Bake the paté for 45 to 50 minutes at 180 degrees C in a preheated oven on the bottom shelf. Check possible that the internal temperature is at least 95 degrees C or plug a needle in liver pâté and the juices should not be red. Avoid salmonella poisoning.
Tips: The batch is calculated for two packages chicken liver containing 500 grams of liver each, and 400 grams of smoked bacon with rind. Rind is cut off before chopping. Put the package to thaw in a refrigerator overnight.
Liver pate can also be frozen unbaked, but must then bake for approx. 1 hour 15 minutes. Baked liver paste, which has been frozen, tend to crumble. Tastes best warm - on white bread, with bacon and beetroot or cucumber. The batch gives 5 alufoil trays a 4.5 dl.