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Pork liver pâté II

Pork liver is ground six times with fresh pork fat, onion and anchovies, mixed with spices, flour, eggs and cream and baked in a water bath in fat-lined tins for about 1 1/2 hours. From Erken's Stor kokebok (1949), p. 290.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 290 (falt i det fri)

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About the dish

This is the second of Erken's pork liver pâtés in the book. It is flavoured with anchovies and cloves and baked in tins lined with thin slices of pork fat.

How to make it

  1. 1

    Grind the liver

    Soak the pork liver overnight. Cut it up and grind it 6 times together with the pork fat, onions and anchovies.

  2. 2

    Mix the mixture

    Press the mixture through a fine sieve. Add the spices, flour, well-beaten eggs and cream.

  3. 3

    Fill the tins

    Line 2 tins with thin slices of pork fat and fill them with the mixture. Lay greased paper over the tins.

  4. 4

    Bake in a water bath

    Bake in a water bath in a hot oven (about 200 °C (390 °F)) for about 1 1/2 hours.

  5. 5

    Turn out

    Turn the pâtés out when cold. If they are slow to release from the bottom of the tin, warm the tin briefly.

Changes from the original

Measures are converted to g, dl, tbsp and tsp; "good hot oven" is interpreted as about 200 °C (390 °F). The original gives no weight for the liver and it is listed as "1 pork liver".

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 290) → Modernised~76% of the text changedremovedadded
i 1 stk svinelever (utvannet natten over). 15 ansjos stk ansjos. 4 teskjeer ansjos slake ts ansjoslake. 150 gr. g ferskt flesk flesk. 2 små stk løk 1½ spiseskje salt ⅜ teskje pepper ½ teskje nelliker ½ — allehånde (små). 1,5 ss salt. 0,38 ts pepper. 0,5 ts nellik. 0,5 ts allehånde. 100 gr. hvetemel g hvetemel. 6 stk egg ½ l. (godt pisket). 5 dl fløte. Svineleveren utvannes tynne fleskeskiver (til å kle formene). Vann ut svineleveren natten over, skjæres op over. Skjær den opp og males mal den 6 ganger sammen med flesket, løken og ansjosen. — Presses gjennem hårsikt og tilsettes ansjosen.. Press massen gjennom en fin sil. Tilsett krydderiene, melet, de godt piskede egg eggene og fløten. — Has i fløten.. Kle 2 former klædd med tynne fleskeskiver og koker fyll dem med farsen. Legg smurt papir over formene.. Stek i vannbad i god varm ovn (ca. 200 °C) i ca. 1½ time. — Smurt papir legges over formene under kokingen. — Hvelves time.. Hvelv posteiene ut når de er kolde; har kalde. Slipper de vanskelig for å slippe formene dårlig fra formen i bunnen, kan de formen varmes et øieblikk. øyeblikk.

Note on Modernised

Mål er omregnet til g, dl, ss og ts; «god varm ovn» er tolket som ca. 200 °C. Mengden lever er ikke oppgitt i originalen og står som «1 svinelever».

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Frequently asked questions

How much liver should be used?
The original only says "pork liver" with no weight, so adjust the amount to the size of your tins.
Why is the liver soaked?
Erken has the liver soak in water overnight before grinding.
How do I get the pâté out of the tin?
Turn it out when cold; if it sticks at the bottom, warm the tin briefly.

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