Liver loaf
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Liver loaf
  Loaf    Veal    Appetizers    Pork  
Last updated 6/12/2012 12:51:09 AM. Recipe ID 12675. Report a problem with this recipe.
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      Title: Liver loaf
 Categories: Veal, Appetizers, Pork
      Yield: 4 servings
 
    1/2 lb Veal or pork stew meat
    3/4 lb Liver
    1/2 lb Bacon; diced
      2    Eggs
      4 tb Chopped fresh sage
      2 tb Minced garlic
    1/4 ts Freshly ground black pepper
    1/2 c  Dry white wine
 
  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 1 1/4 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
 




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Recipe ID 12675 (Apr 03, 2005)

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