Old-fashioned liver paté

Ingredients for Old-fashioned liver paté

Instructions for Old-fashioned liver paté

To prepare the Old-fashioned liver paté recipe, please follow these instructions:

Mal liver, blubber, anchovies and onions through kødmaskinen once or twice, depending on how serious leverpostejen should be.

Whisk flour and cold milk in a saucepan, warm up under the whipping and cook it through. Take the Pan from the heat and cool it a little of.

Pipe liver mass in and then the eggs, stir well so it is distributed, also at the bottom of the pan. Season with salt, pepper and thyme.

Advantage forcemeat in aluforme or Ovenware. Behind the leverpostejen in the oven in a water bath at 175 degrees c. alm. oven. Baking time will depend on the material and size. Use a large baking dish baking time is approximately 1 ½ hour, in a less aluform is baking time about 3/4 hour.

Leverpostejen bake without the lid on the bottom ovnrille.

Tips:
Cnivi can also be frozen before the bake, be taken out of the freezer and bake either frozen or thawed.