Liver loaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Veal or pork stew meat |
| ¾ | pounds | Liver |
| ½ | pounds | Bacon; diced |
| 2 | Eggs | |
| 4 | tablespoons | Chopped fresh sage |
| 2 | tablespoons | Minced garlic |
| ¼ | teaspoon | Freshly ground black pepper |
| ½ | cup | Dry white wine |
Directions
Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread.
COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight. The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor. Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1¼ hours. Remove from the oven, unmold and serve immediately. Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK