Leberkase Recipes

Steps:

• 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.

Steps:

• Put all meats through meat grinder.
• DO THIS IN PORTIONS: In large bowl, mix a portion of the meat with salt and water until you have a smooth thick mass.
• When you have all meat mixed with the salt and water, mix the entire mass very well.
• Let rest in refrigerator for an hour.
• Chop onion very fine, then with the remainder of the ingredients mix into the meat mixture. Put in well greased baking loaf form.
• Push down and bake at 350F for 1 1/2 hours.