Warm Liver Paté with Mushrooms and Bacon

Here is another popular open-face sandwich that can be eaten warm or cold. It is a baked mixture of liver, pork or kalve, some times both, lard, egg, onions, milk, anchovy, salt and pepper. It is baked in a form, but unlike French patéer or terrine, spreadable making it very popular with children. If it is difficult to get ahold of lard, pig’s lard, ask you butcher. If they have pork, they will have lard. They may even give it you for free. If not, it doesn’t cost much.


Warm Liver Paté with Mushrooms and Bacon.  Makes 8-10 portions

l1 lb. pork or calf liver, 7 oz. lard, 2 tbsp.flour, 1 cup milk or light cream, 1 egg, 1 coarsely chopped onion, 1 tsp. salt, 1/4 tsp. pepper, a pinch of cloves, 1 oz. anchovy.

Preheat the oven to 425°.

To make liver paté, mix all ingredients in a blender or food processor until the liver is reduced to a coarse purée. Pour this mixture into a greased oven-proof terrine. Cover with lightly oiled foil and bake for 60 minutes, removing foil the last 20 minutes. Let cool, wrap in foil and freeze.

On the day you want to eat the liver paté, take it out of the freezer a few hours before you want to serve it. Heat the liver paté in the Micro oven a few minutes or in the oven 10-15 minutes.

Mushrooms and Bacon

12 pieces of bacon, 10 oz. thinly sliced mushrooms, 8-10 slices of dark rye bread or if you prefer, white bread

To make the bacon and mushrooms, fry bacon on a warm pan. Transfer bacon to paper towels to drain. Lightly fry mushrooms in the bacon fat.

To assemble, spread liver paté on bread (no butter necessary) and place mushrooms and bacon on top of liver paté. Serve this dish warm. Or let each guest serve themselves and build their own open-face sandwich.

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