Ingredients
-
300
-
150
-
30
-
3
-
300
-
1
-
1
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Mom’s Favourite Leverpostej/ Pork Liver Pate, I have used my Grandmother Johansen’s Liver pate recipe over the many years living in Canada This one is my favourite and I tend to use pork liver instead of calf’s, as the taste is more ‘Farmors’ (Grandmother’s) You can freeze the raw liver/pate, but do not bake before freezing , what is speck?, I have used my Grandmother Johansen’s Liver pate recipe over the many years living in Canada This one is my favourite and I tend to use pork liver instead of calf’s, as the taste is more ‘Farmors’ (Grandmother’s) You can freeze the raw liver/pate, but do not bake before freezing
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Steps
|
1
Done
|
Chop Speck, and Chop Liver With Onion 1-2 Times Through the Meat-Grinder. |
|
2
Done
|
Make a White Sauce of Butter/Margarine, Flour and Milk. |
|
3
Done
|
Add Chopped Speck and the Rest of the Ingredients. |
|
4
Done
|
Bake in Small Forms. |
