Leverpostej with anchovies

Cook time: 0 min.
Servings: 1

Ingredients for Leverpostej with anchovies

0.5	tsp	Allspice
1.5	tsp	Pepper
2		Onion (alm.)
2	tsp	Thyme
3		Eggs
35	g	Anchovy fillets cleaned (in glass) super brugsen "lykkeberg anchovies"
4	tsp	Salt
400	g	Blubber fresh (fresh minced)
5	dl	Cream
50	g	Butter
600	g	Live swine (fresh minced)
70	g	Wheat flour

Instructions for Leverpostej with anchovies

To prepare the Leverpostej with anchovies recipe, please follow these instructions:

Chop liver, sprouts, anchovies and onion through the meat machine once or twice, depending on how rough your liver is to be.

Then mix the liver and the bowl, stir thoroughly so that you have a very even and mixed mass.
The loaf is chopped very finely so it is almost puree and mixed in the liver with the eggs, salt, pepper, almonds and thyme. Taste if To suit your retention.

Melt the butter in a pan, add the flour and stir until it has sucked the butter. Add cream slightly at a time while whipping and boiling well through.
Put it for cooling and then stir it in the liver mass.

The egg whites are whipped and turned in.


BAKING TIME

The baking time depends on the shape and size of the mold.
In aluform 4.5 dl. Is the baking time approx. 50 - 60 minutes.
Using a large oven-proof dish is baking time approx. 1½ hours.

The living postage is baked in the oven in a water bath at 180 degrees without lid on the bottom oven pan.


tips:
The poste can also be frozen before baking, then taken up by the freezer and baked either frozen or thawed.