Leberkase Recipe

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Leberkase
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Ingredients
20
Count
Nutrition
1372
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. TO MAKE THE MEAT STOCK,chilled to set, and this aspic diced; to make about 3 quarts.
  2. :Place a round, metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking.
  3. Fit all of the meat and chicken pieces into the pot, and add enough water to cover them by about 2 inches.
  4. Bring slowly to a boil and with a slotted spoon skim off the scum that rises.
  5. Keep skimming, occasionally adding a glass of cold water, until no scum rises-after 10 to 15 minutes.
  6. Add the bouquet garni, garlic, onions and carrots, and skim once more as the liquid returns to a boil.
  7. Reduce the heat to very low, cover the pot with the lid ajar, and simmer for four to five hours, skimming at intervals.
  8. Ladle the stock into a colander lined with several layers of dampened muslin or cheesecloth and set over a large bowl.
  9. Cool the strained stock, then refrigerate it for 12 hours.
  10. When the stock has set, spoon off the solidified fat.
  11. Wipe off traces of fat with a towel dipped in water and squeezed dry.
  12. If the stock is not as clear as desired, melt it over high heat.
  13. Add six lightly beaten egg whites and six crushed egg shells, and whisk constantly until the mixture comes to a boil.
  14. Cook undisturbed until the egg white foam rises to the surface, then remove the pot from the heat.
  15. Let the stock settle for a minute or so, then boil it up two more times.
  16. Strain the stock through a cloth lined colander.
  17. Tightly covered, the stock can safely be kept refrigerated for up to a week if brought to a boil every two days.
  18. Or, the stock may be melted and poured into freezer containers.
  19. TO MAKE THE LEBERKASE- Pass the liver, pork, pork belly and anchovy fillets twice through a food grinder.
  20. Mix well with the pepper, salt if needed, marjoram, and Madeira or Cognac.
  21. Line a pie pan with bacon or tongue slices.
  22. Pack in the mixture and cover with the remaining slices of bacon or tongue.
  23. 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.
  24. After it has cooled, cut the pie into thin slices and decorate these with the diced aspic.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1371.86 Kcal (5744 kJ)
Calories from fat 902.94 Kcal
% Daily Value*
Total Fat 100.33g 154%
Cholesterol 476.59mg 159%
Sodium 1820.22mg 76%
Potassium 1559.14mg 33%
Total Carbs 9.84g 3%
Sugars 3.88g 16%
Dietary Fiber 2.22g 9%
Protein 91.38g 183%
Vitamin C 7.9mg 13%
Vitamin A 4.3mg 142%
Iron 13.7mg 76%
Calcium 266.7mg 27%
Amount Per 100 g
Calories 94.59 Kcal (396 kJ)
Calories from fat 62.26 Kcal
% Daily Value*
Total Fat 6.92g 154%
Cholesterol 32.86mg 159%
Sodium 125.51mg 76%
Potassium 107.51mg 33%
Total Carbs 0.68g 3%
Sugars 0.27g 16%
Dietary Fiber 0.15g 9%
Protein 6.3g 183%
Vitamin C 0.5mg 13%
Vitamin A 0.3mg 142%
Iron 0.9mg 76%
Calcium 18.4mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.4
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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