I made "leverpostej". It's the Danish version of liver pâté. Oh my goodness. It turned out really good. I am snacking on it. I can't stop myself. I keep going back for more. Yummmm.
It is quite messy. It's pretty standard to put it into loaf pans and freeze all but the one you want to bake that day. It works well. Yesterday I baked one from the freezer. It came out better than the first one from that batch. It's easy to overbake.
My big Danish cookbook doesn't give a temperature, just "bake it with feeble heat". Last night I baked it a ~180 F for about an hour. You gotta check if it's done by poking a needle in it to see if the juices run clear. Oh, and if you don't want it to have a crust, you gotta bake it in a water bath, which I do. In the past I have overcooked it and that was less yummy. It was lots less yummy when I forgot the onions.
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It is quite messy. It's pretty standard to put it into loaf pans and freeze all but the one you want to bake that day. It works well. Yesterday I baked one from the freezer. It came out better than the first one from that batch. It's easy to overbake.
My big Danish cookbook doesn't give a temperature, just "bake it with feeble heat". Last night I baked it a ~180 F for about an hour. You gotta check if it's done by poking a needle in it to see if the juices run clear. Oh, and if you don't want it to have a crust, you gotta bake it in a water bath, which I do. In the past I have overcooked it and that was less yummy. It was lots less yummy when I forgot the onions.