Leverpostej
Danish Style Liver Pâté
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup heavy cream
1 pound fresh pork liver
3/4 pound fresh pork fat
1 onion, coarsely chopped
3 flat anchovy fillets, drained
2 eggs
1 1/2 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3/4 pound fresh salt pork,
sliced into long 1/8 inch thick strips

Melt the butter in a saucepan, remove from the heat, and stir in the flour. Add the milk and cream and bring to a boil, beating constantly with a whisk until the sauce is smooth and thick. Let it simmer for a minute, then set aside to cool. Cut the liver into chunks. Roughly chop the pork fat and mix both with the onion and anchovies. Put the liver, pork fat, onion and anchovies through the finest blade of a meat grinder twice, then combine with the cream sauce, beating them together thoroughly. Beat the eggs with the salt, pepper, allspice and cloves and mix thoroughly into the liver mixture.

Preheat the oven to 350°F.

Line a 1-quart loaf pan with the strips of pork fat. Arrange the strips lengthwise or crosswise: they should overlap slightly and cover the bottom and sides of the pan. If long enough, let them hang over the sides; otherwise, save enough strips to cover the top. Spoon the liver mixture into the loaf pan and fold the overhanging strips of fat over the top. Cover with a double sheet of aluminum foil, sealing the edges tightly, and place in a large baking pan. Pour into the baking pan enough boiling water to reach at least halfway up the side of the loaf pan and bake in the center of the oven for 2 hours. Removes from the oven and lift off the foil. When cool, re-cover with foil and chill thoroughly. Liver paste may be served in 1/2-inch-thick slices as a first course, as a luncheon dish or on bread as Smorrbrod.