How long should the liver pâté be baked?

It is baked in the oven in a water bath for ¾–1 hour, in an oblong cake mold lined with thin pork slices.

How should the liver and pork be treated?

The liver is washed and soaked, peeled and cut up, and ground twice together with ½ kg pork belly. Then the forcemeat is rubbed through a hair sieve.

What consistency should the batter have?

It should be like a thin porridge. If it is too thick, you thin it with a little more milk or meat stock.

What is this pâté seasoned with?

Clove, white pepper, nutmeg and ground bay leaf, plus grated onion, 10 finely grated anchovies and a heaping tablespoon of salt. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 258.

Pork Liver Pâté

Name: Pork Liver Pâté
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 3 h
Yield: 12 servings
Cuisine: Norwegian
Ingredients: 1 pork liver (approx. 800 g, washed and soaked); 0.5 kg pork belly (fatty pork/side belly); 1 tsp clove (finely ground); 1 tsp white pepper (freshly ground); 0.5 tsp nutmeg (grated); 0.5 tsp ground bay leaf; 30 pcs small rusks (approx. 150 g, finely ground); 3 pcs onion (grated); 10 pcs anchovy fillets (cleaned and mashed very fine); 4 pcs egg (beaten); 1 dl milk (more if the batter is too thick); 1 tbsp salt (heaping); thin pork slices for lining; butter for paper/mold

Erken's pork liver pâté (Stor kokebok 1914, p. 258): pork liver and ½ kg pork belly are ground twice, mixed with clove, white pepper, nutmeg, ground bay leaf, 30 ground rusks, 3 grated onions, 10 anchovies, 4 eggs, 1 dl milk and 1 tbsp salt into a thin batter. The batter is placed in an oblong mold lined with thin pork slices and baked in a water bath for ¾–1 hour, cooled completely and turned out.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 258 (falt i det fri)

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About the dish

Erken's pâté of pork liver is a large-household recipe: it is made in an oblong mold lined with thin pork slices and baked in a water bath. Rusk is used as a binder instead of wheat flour, and anchovies give salty depth – a typical feature of Norwegian-Danish bourgeois cookery around 1900.

How to make it

1
Prepare the liver
Wash the liver and let it lie in cold water for about an hour. Peel off the membrane, cut the liver up and remove large veins.
2
Grind the mixture
Grind liver and pork belly together twice on a fine disc. The forcemeat can, if desired, be rubbed through a fine sieve to become completely smooth.
3
Mix the batter
Stir in the finely ground spices, the ground rusks, the grated onion, the finely mashed anchovies, the salt, the beaten eggs and the milk. The batter should be like a thin porridge; if it is too thick, thin with a little more milk or meat stock.
4
Place in the mold
Line an oblong cake mold or baking dish with thin pork slices and fill in the batter.
5
Bake in a water bath
Place the mold in a roasting pan with hot water and bake at 150 °C (300 °F) for 45–60 minutes. Lay a sheet of white paper greased with cold butter over it if the top heat becomes too strong.
6
Cool and turn out
Take the pâté out and let it become completely cold. Place the mold briefly in a hot oven and turn the pâté out onto a platter.

Changes from the original

Measurements are modernized (1 del. = 1 dl, rusk given both in number and grams, anchovies in fillet count). Unclear fractions in the OCR («4 muskat», «4 laurbærblad») are interpreted as ½ teaspoon. A meat grinder replaces «males 2 ganger» (ground twice), and sieving through a hair sieve is given as optional fine-straining. An oven temperature (150 °C (300 °F)) has been added, since the original does not give degrees.

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Frequently asked questions

How long should the liver pâté be baked?: It is baked in the oven in a water bath for ¾–1 hour, in an oblong cake mold lined with thin pork slices.
How should the liver and pork be treated?: The liver is washed and soaked, peeled and cut up, and ground twice together with ½ kg pork belly. Then the forcemeat is rubbed through a hair sieve.
What consistency should the batter have?: It should be like a thin porridge. If it is too thick, you thin it with a little more milk or meat stock.
What is this pâté seasoned with?: Clove, white pepper, nutmeg and ground bay leaf, plus grated onion, 10 finely grated anchovies and a heaping tablespoon of salt. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 258.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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