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| recipe title: |
Liver Loaf |
| category: |
Appetizers, Meat |
| keywords: |
Appetizers, Pork, Veal |
| servings: |
4 |
| ingredients: |
1/2 lb Veal or pork stew meat
3/4 lb Liver
1/2 lb Bacon; diced
2 Eggs
4 tb Chopped fresh sage
2 tb Minced garlic
1/4 ts Freshly ground black pepper
1/2 c Dry white wine
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| directions: |
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Call this an American pate, if you like. Serve it with sour pickles, brown
mustard and pumpernickel bread.
COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight.
The next day, grind the mixture twice using a meat grinder fitted with a
large die. Or pulse until well combined, but not too smooth, in a food
processor. 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
1/4 hours. Remove from the oven, unmold and serve immediately. Or place the
loaf under a 3-pound weight, let cool to room temperature and then chill in
refrigerator before serving.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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