Leberkase

"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."
 
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Ready In:
2hrs 30mins
Ingredients:
20
Yields:
2 1/2 pound loaf
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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