Kalveleverpostej

Description
Calves' liver paste

Ingredients

 * 1½ pounds pork fat
 * 10 tablespoons butter
 * 10 tablespoons flour
 * milk
 * 1 calves' liver
 * 2 egg yolks
 * salt and pepper
 * ground cloves
 * 2 egg whites
 * 1 teaspoon onion (optional) — grated

Directions

 * 1) Put the fat through a food grinder or into an electric blender.
 * 2) Turn into a large, heavy skillet.
 * 3) Add the butter and the flour with enough milk to make a mixture of thick porridge-like consistency.
 * 4) Let cook until the fat has absorbed.
 * 5) Cook very slowly.
 * 6) Skim off any fat which does not absorb.
 * 7) Wash and clean the liver thoroughly.
 * 8) Cut it in manageable pieces and feed through the finest blade of your meat grinder.
 * 9) Mix with the fat mixtures and put through a coarse sieve to make a smooth paste.
 * 10) Add the egg yolks, slat, pepper and a good pinch of the ground cloves.
 * 11) Beat the egg whites until stiff and add.
 * 12) If you wish, add a little grated onion to the blend.
 * 13) Fill bread tins about ¾ full of mixture.
 * 14) Bake in a pan of hot water 1¼ hours, or until a knife inserted in the middle comes out clean (preheat oven to 325°F)
 * 15) Do not remove any fat that may come to the surface; it will be absorbed.
 * 16) Let cool in the pans and dip in boiling water to loosen after it has chilled overnight.
 * 17) Slice thin, serve on dark bread, imaginatively garnished.