Thin slices of lightly fried, cold liver spread with liver pâté and butter, covered in stock aspic and served with chopped aspic and vegetables in mayonnaise. From Erken's Stor kokebok (1949), p. 819.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 819 (falt i det fri)
Cold, nicely arranged liver in aspic suits convalescents who need nourishment but cannot manage heavy hot food.
Arrange the liver
Cut the lightly fried, cold liver into thin slices. Mix liver pâté and butter and spread it over the liver slices.
Pour over aspic
Soak the gelatine and dissolve it in the stock, and pour it over the liver pieces so they are fully covered.
Set and serve
Leave the aspic to set in the refrigerator. Cut the pieces out, place them on a dish and garnish with chopped aspic. Serve with vegetables in mayonnaise.
'Gr.', 'l.' and 'pl.' are converted to g, dl and gelatine leaves. 'Buljongem' is corrected to the stock. The setting time is not given in the original and is estimated.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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