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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 md. onion, chopped
2 stalks celery, chopped
1 md. carrot, diced
1 bay leaf
3 cups water
1 lb. veal liver
1/2 lb. pork liver
2 slices bacon or fresh salt pork
1 tsp. grated onion
2 eggs, beaten
2/3 cup dry bread crumbs
2/3 cup milk
1/4 cup liver stock
Salt and pepper
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Directions:
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Cook the vegetables with the bay leaf in the water for 30 minutes. Remove the skin and membrane from the liver. Cut the liver into thick slices and simmer with the vegetables 3 to 5 minutes. Drain and reserve 1/4 cup of the liver stock.
Discard the bay leaf. Put the liver, vegetables, and bacon or salt pork through a food chopper, using a fine blade. Grind the mixture twice. Add the onion and eggs. Soften the bread crumbs in the milk mixed with the reserved liver stock. Combine with the mixture. Season to taste with salt and pepper. Beat thoroughly. Spoon into a greased loaf pan and sprinkle the top with some melted fat. Cook in a moderate oven (350°F) for about 45 minutes. Chill. Serve in slices.
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Comments from Olga
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Good served cold as an appetizer, or for a hot luncheon dish with a tartar sauce. The mixture for pashtet should be ground more than once to give a smooth texture to the finished product.
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