\t\t\t\tTil julefrokosten i \u00e5r havde jeg lavet en yderst vellykket kalveleverpostej – og der er ogs\u00e5 kommet noget i fryseren til senere brug.<\/p>\n
Opbagning:
\n75 g. margarine
\n125 g. mel
\n1\/4 l. piskefl\u00f8de
\n1\/4 l. minim\u00e6lk<\/p>\n
3-4 skiver bacon
\n1 kg kalvelever
\n500 g. svinesp\u00e6k (jeg k\u00f8ber oftest hakket frossen sp\u00e6k da det er meget nemmere at arbejde med og nemmere at finde)
\n1 stort l\u00f8g
\n5-6 ansjosfileter
\n1 stort \u00e6g
\n1 tsk. sukker
\n2 tsk. st\u00f8dt alleh\u00e5nde
\n1 tsk. st\u00f8dte nelliker
\n2 tsk. st\u00f8dt peber
\n4 tsk. fint salt<\/p>\n
Lav opbagningen som om du skulle lave en tyk sovs. Stil til side og lad k\u00f8le af.<\/p>\n
Bacon, lever, l\u00f8g, ansjosfileter og sp\u00e6k k\u00f8res to gange gennem k\u00f8dhakkeren. Slut af med at k\u00f8re lidt af opbagningen igennem, da den hj\u00e6lper med at f\u00e5 det hele ud af sneglen og hulskiven.<\/p>\n
R\u00f8r det hele grundigt sammen og h\u00e6ld i passende forme.<\/p>\n
Bages i vandbad ved 200 grader i ca. en time til 1\u00bd.<\/p>\n
Afk\u00f8ler p\u00e5 rist inden de kommer i k\u00f8leskab eller fryser. Kan med fordel lunes.<\/p>\n
<\/p>\n
(Note til mig selv, denne portion gav postejformen, sort br\u00f8dform og tre rammekinere – og de t\u00e5ler samme tid alle sammen)\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"
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