Liver Loaf

Recipes Ingredients:

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

Recipe Instructions:

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