Recipe: Liver Loaf

Title: Liver Loaf
Categories: Veal, Appetizers, Pork/ham
Yield: 4 servings

1/2 lb Veal or pork stew meat 4 tb Chopped fresh sage
3/4 lb Liver 2 tb Minced garlic
1/2 lb Bacon; diced 1/4 ts Freshly ground black pepper
2 Eggs 1/2 c Dry white wine

Call this an American pate, if you like. Serve it with sour pickles, brown
mustard and pumpernickel bread.

COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight.
The next day, grind the mixture twice using a meat grinder fitted with a
large die. Or pulse until well combined, but not too smooth, in a food
processor. Place the mixture in a loaf pan, cover tightly, place the loaf
pan in a water bath, and place in preheated 375F oven until done, about 1
1/4 hours. Remove from the oven, unmold and serve immediately. Or place the
loaf under a 3-pound weight, let cool to room temperature and then chill in
refrigerator before serving.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK