Pork Liver Pate 2010

Makes two large loaves

  • 1 lb bacon
  • 2 lbs pork liver
  • 4 large red onions diced
  • 1 Tablespoon minced garlic
  • 12 bay leaves, ground in a coffee grinder
  • 2 teaspoons salt
  • 1/2 teaspoons pepper
  • 2 teaspoons sugar
  • 2 Tablespoons dried marjoram
  • 2 teaspoons dried lovage
  • 2 Tablespoons ground juniper
    Aspic layer
  • 2 cups apple juice or cider
  • 2 teaspoons gelatin, sprinkled over cold juice
  • 2 teaspoons sugar
  • 1 Tablespoon rice wine vinegar
  • Pinch of salt
  • 1 Tablespoon Port or Marsala
  • 1/2 teaspoon pink and black pepper

Pour on top of the cooked and cooled pate

Fry the bacon with the onion and powdered bay and spices

Add the bacon/onion with all the rendered fat to the raw liver.
Liquefy in a food processor.
Strain in a food mill and pour into two loaf pans.
Bake in a medium oven in a water bath… until firm

Cool and add gelatin topping

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Story County Community Foundation