Leberkase

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1 lb lamb liver or 1 lb veal liver, trimmed
• 1/2 lb boneless lamb loin
• 14 ounces fresh lamb 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 lb lean bacon or 1/2 lb smoked beef tongues or 1/2 lb lamb tongue, thinly sliced
• 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 lamb 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
• salt

Recipe

• 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 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, lamb, lamb 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.