Title: Liver Loaf
Categories: Veal Appetizer Pork
Yield: 4 Servings

1/2	lb	Veal or pork stew meat
3/4	lb	Liver
1/2	lb	Bacon; diced
2		Eggs
4	tb	Chopped fresh sage
2	tb	Minced garlic
1/4	ts	Freshly ground black pepper
1/2	c	Dry white wine

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

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