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 ==
# 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.
Category:Danish Meat Dishes
Category:Danish Snacks
Category:Egg yolk Recipes
Category:Liver Recipes
Category:Pâté Recipes
Category:Egg white Recipes
Category:Wheat flour Recipes