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-> [Appetizers, Bakery, Exotic, Livers, Loaf, Meats] -> [Liver loaf Recipe] |
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Liver loaf
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| Artist: |
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| Categories: |
Appetizers, Bakery, Exotic, Livers, Loaf, Meats |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Veal or pork stew meat | | 3/4
| lbs | Liver | | 1/2
| lbs | Bacon, diced | | 2
| | Eggs | | 4
| tbsp | Chopped fresh sage | | 2
| tbsp | Minced garlic | | 1/4
| tsp | Freshly ground black pepper | | 1/2
| cup | Dry white wine |
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Procedures:
| 1 | Call this an american pate, if you like. | | 2 | Serve it with sour pickles, brown mustard and pumpernickel bread. | | 3 | Combine all ingredients in a glass bowl, cover and refrigerate overnight. | | 4 | The next day, grind the mixture twice using a meat grinder fitted with a large die. | | 5 | Or pulse until well combined, but not too smooth, in a food processor. | | 6 | Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375f oven until done, about 1 ?hours. | | 7 | Remove from the oven, unmold and serve immediately. | | 8 | Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving |
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