Danish Liver Pate

Put the onion, liver, bacon and anchovy fillets through a meat grinder. Stir in eggs, melted butter and flour. Season with salt and pepper. Whip cream until stiff and fold in. Cut bacon into thin slices. Line the bottom and sides of a fireproof dish. Pour in the pâté mixture. Fill the frying pan with water. Place the pâté in the pan and cover with parchment paper. Cook in the heated stove in a bain-marie.

Baking time: 95 min.

Electric oven: 180 °C .

Gas stove: level 3 or one-third high flame.

Remove the pâté from the stove, cool for 24 hours. Turn out. Garnish with tomato and egg slices, cucumber slices, gherkin and olives.

Total calories: about 4690

Serve with fresh rye bread for dinner or possibly with a cold buffet. It goes well with a good Danish beer, which, since it is made according to Bavarian brewing recipes, can be substituted with Bavarian beer.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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