Danish Liver Pâté from The Times Cookery Book by Katie Stewart
Measure the milk into a saucepan and add the onion and bay leaf. Bring up to the boil, then draw off the heat and allow to in fuse for 15 minutes. Strain and reserve the milk. Trim any rind from th...
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Mixing bowl
- Meat grinder
Ingredients
- ½ pint (3 dl) milk
- 1 bay leaf
- 1 peeled onion
- 1 lb (450 g) lambs’ liver
- 6 oz (175 g) fat bacon
- 3–4 fillets of anchovy or
- 1 clove garlic
- 1 level teaspoon salt
- 1 teaspoon anchovy essence
- 1 oz (25 g) butter
- freshly milled pepper
- 5–6 rashers streaky bacon
- 1 level tablespoon flour
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