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In
this restaurant Danish sandwich girls prepare heaps of Dansk Smørrebrød
and waiters wheel around carts that bring cheese, fish, and meat.
Supplies of fine Danish liquers are abundant.*
LEVERPOSTEJ
Danish
Liver Spread**
1 pound
calf or beef liver
1 large onion
1 pound fatty pork
2 & 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 eggs, beaten
1/2 cup fresh bread crumbs
Grind
the livers and onion in a food chopper. Grind the pork 3
times.
Add the pork to the liver with the salt, pepper, eggs, and
bread
crumbs. Mix well and pack into a well-greased 9-inch loaf
pan.
Place the pan in another shallow pan of hot water and bake in
a
325 degree oven 1 & 1/2 hours. Cool 30 minutes at
room
temperature, then chill thoroughly. Remove from the pan.
Cut into 1/2 inch slices and serve on thin slices of buttered
bread.
12 to 16 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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