Calves' liver paste
- 1½ pounds pork fat
- 10 tablespoons butter
- 10 tablespoons flour
- 1 calves' liver
- 2 egg yolks
- salt and pepper
- ground cloves
- 2 egg whites
- 1 teaspoon onion (optional) — grated
- Put the fat through a food grinder or into an electric blender.
- Turn into a large, heavy skillet.
- Add the butter and the flour with enough milk to make a mixture of thick porridge-like consistency.
- Let cook until the fat has absorbed.
- Cook very slowly.
- Skim off any fat which does not absorb.
- Wash and clean the liver thoroughly.
- Cut it in manageable pieces and feed through the finest blade of your meat grinder.
- Mix with the fat mixtures and put through a coarse sieve to make a smooth paste.
- Add the egg yolks, slat, pepper and a good pinch of the ground cloves.
- Beat the egg whites until stiff and add.
- If you wish, add a little grated onion to the blend.
- Fill bread tins about ¾ full of mixture.
- 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)
- Do not remove any fat that may come to the surface; it will be absorbed.
- Let cool in the pans and dip in boiling water to loosen after it has chilled overnight.
- Slice thin, serve on dark bread, imaginatively garnished.
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