Leberkase
Ingredients
- 1 lb pork liver or 1 lb veal liver, trimmed ⓘ
- 1/2 lb boneless pork loin ⓘ
- 14 ounces fresh pork belly
- 1/4 lb salt anchovy, filleted, soaked in water for 30 minutes, drained and patted dry
- sea salt ⓘ
- freshly cracked pepper
- 1 teaspoon dried marjoram
- 1/4 cup madeira wine or 1/4 cup cognac ⓘ
- 1/2 1/2 lb smoked beef tongues or 1/2 lb pork tongue, thinly sliced ⓘ
- GELATINOUS MEAT STOCK ⓘ
- 2 lbs veal hind shank ⓘ
- 2 calf feet, halved lengthwise and blanched for 5 minutes ⓘ
- 2 lbs chicken backs, necks and wing tips ⓘ
- 1/2 lb fresh pork rind ⓘ
- 5 quarts water ⓘ
- 1 bouquet garni, including leek and celery ⓘ
- 1 garlic head
- 2 medium onions, 1 stuck with ⓘ
- 2 whole cloves
- 4 large carrots
Instructions
- TO MAKE THE MEAT STOCK,chilled to set, and this aspic diced; to make about 3 quarts.
- :Place a round, metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking.
- Fit all of the meat and chicken pieces into the pot, and add enough water to cover them by about 2 inches.
- Bring slowly to a boil and with a slotted spoon skim off the scum that rises.
- Keep skimming, occasionally adding a glass of cold water, until no scum rises--after 10 to 15 minutes.
- Add the bouquet garni, garlic, onions and carrots, and skim once more as the liquid returns to a boil.
- Reduce the heat to very low, cover the pot with the lid ajar, and simmer for four to five hours, skimming at intervals.
- Ladle the stock into a colander lined with several layers of dampened muslin or cheesecloth and set over a large bowl.
- Cool the strained stock, then refrigerate it for 12 hours.
- When the stock has set, spoon off the solidified fat.
- Wipe off traces of fat with a towel dipped in water and squeezed dry.
- If the stock is not as clear as desired, melt it over high heat.
- Add six lightly beaten egg whites and six crushed egg shells, and whisk constantly until the mixture comes to a boil.
- Cook undisturbed until the egg white foam rises to the surface, then remove the pot from the heat.
- Let the stock settle for a minute or so, then boil it up two more times.
- Strain the stock through a cloth lined colander.
- Tightly covered, the stock can safely be kept refrigerated for up to a week if brought to a boil every two days.
- Or, the stock may be melted and poured into freezer containers.
- TO MAKE THE LEBERKASE- Pass the liver, pork, pork belly and anchovy fillets twice through a food grinder.
- Mix well with the pepper, salt if needed, marjoram, and Madeira or Cognac.
- Line a pie pan with bacon or tongue slices.
- Pack in the mixture and cover with the remaining slices of bacon or tongue.
- Cover the pan with foil and cook the pie in a water bath in a preheated 350°F oven for 1 1/2 to 2 hours, or until it is firm.
- After it has cooled, cut the pie into thin slices and decorate these with the diced aspic.
Nutrition & Diet Analysis (per serving)
1012
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).