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Leverpostej
Mar. 6th, 2010 04:32 pmWell, that was a surprise. I made some food that has a better aftertaste than the actual taste.
I made leverpostej which is a liver pâté (pate) that they make in Denmark. It isn't exactly like the French one. I remember loving the stuff, when I lived in Denmark, so I tried cooking it. I would say that it was a moderate success. I will be experimenting with it to try and get it just right. I used the recipe from my Danish cookbook, Mesterkokkens Store Kogebog, copyright 1967. I googled the recipe and found too many. A lot of the ones written in Danish have been modernized. I will be incorporating some of the more modern techniques and ingredient variations in my experiments.
I made leverpostej which is a liver pâté (pate) that they make in Denmark. It isn't exactly like the French one. I remember loving the stuff, when I lived in Denmark, so I tried cooking it. I would say that it was a moderate success. I will be experimenting with it to try and get it just right. I used the recipe from my Danish cookbook, Mesterkokkens Store Kogebog, copyright 1967. I googled the recipe and found too many. A lot of the ones written in Danish have been modernized. I will be incorporating some of the more modern techniques and ingredient variations in my experiments.
