Recipe by DeSouter
This smooth, delicate pork Pate is made with onion, garlic and eggs. The loaf shaped "sausage" is cut into thick slices and either steamed or gently sauteed. Leberkase (German for liver cheese) is served warm or at room temperature. It's delicious with rye bread and mustard. Prep time does not include prep time for meat stock.
- 1 lb pork liver or 1 lb veal liver, trimmed
- 1⁄2 lb boneless pork loin
- 14 ounces fresh pork belly
- 1⁄4 lb salt anchovy, filleted, soaked in water for 30 minutes, drained and patted dry
- sea salt
- freshly cracked pepper
- 1 teaspoon dried marjoram
- 1⁄4 cup madeira wine or 1⁄4 cup cognac
- 1⁄2 lb lean bacon or 1⁄2 lb smoked beef tongues or 1⁄2 lb pork tongue, thinly sliced
GELATINOUS MEAT STOCK
- 2 lbs veal hind shank
- 2 calf feet, halved lengthwise and blanched for 5 minutes
- 2 lbs chicken backs, necks and wing tips
- 1⁄2 lb fresh pork rind
- 5 quarts water
- 1 bouquet garni, including leek and celery
- 1 garlic head
- 2 medium onions, 1 stuck with
- 2 whole cloves
- 4 large carrots
Directions See How It's Made
- TO MAKE THE MEAT STOCK,chilled to set, and this aspic diced; to make about 3 quarts.
- :Place a round, metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking.
- Fit all of the meat and chicken pieces into the pot, and add enough water to cover them by about 2 inches.
- Bring slowly to a boil and with a slotted spoon skim off the scum that rises.
- Keep skimming, occasionally adding a glass of cold water, until no scum rises--after 10 to 15 minutes.
- Add the bouquet garni, garlic, onions and carrots, and skim once more as the liquid returns to a boil.
- Reduce the heat to very low, cover the pot with the lid ajar, and simmer for four to five hours, skimming at intervals.
- Ladle the stock into a colander lined with several layers of dampened muslin or cheesecloth and set over a large bowl.
- Cool the strained stock, then refrigerate it for 12 hours.
- When the stock has set, spoon off the solidified fat.
- Wipe off traces of fat with a towel dipped in water and squeezed dry.
- If the stock is not as clear as desired, melt it over high heat.
- Add six lightly beaten egg whites and six crushed egg shells, and whisk constantly until the mixture comes to a boil.
- Cook undisturbed until the egg white foam rises to the surface, then remove the pot from the heat.
- Let the stock settle for a minute or so, then boil it up two more times.
- Strain the stock through a cloth lined colander.
- Tightly covered, the stock can safely be kept refrigerated for up to a week if brought to a boil every two days.
- Or, the stock may be melted and poured into freezer containers.
- TO MAKE THE LEBERKASE- Pass the liver, pork, pork belly and anchovy fillets twice through a food grinder.
- Mix well with the pepper, salt if needed, marjoram, and Madeira or Cognac.
- Line a pie pan with bacon or tongue slices.
- Pack in the mixture and cover with the remaining slices of bacon or tongue.
- Cover the pan with foil and cook the pie in a water bath in a preheated 350°F oven for 1 1/2 to 2 hours, or until it is firm.
- After it has cooled, cut the pie into thin slices and decorate these with the diced aspic.