The Danes has been baking and eating rye bread for the last 1000 years Each Dane eats about 20-25 kg of rye bread per year - which is around 8.5-9.0 million slices of various rye bread sorts every day!
- Melt the butter in a small pot.
- Cut all the liver in small squares and add in a bowl with shallot, salt, cloves, nutmeg, peppercorn, and egg.
- Slave's food processor would not hold much more, so a large bowl was used for the cup of milk and 2/3 cup of butter.
- In a small separate bowl stir the flour with the 3 tablespoons of milk together, and then add it to the processor and blend.
- Use the food processor and blend the entire mixture until everything is well blended. Pour this into the large bowl and mix well with a spatula.
- Spread the mixture into an aluminum loaf pan. This will expand while baking. Put an extra flat pan under the cooking pan to catch any overflow.
- Place the leverpostej pan in a cold oven. Set at 350 F and bake for approx. 1 hour, at which point the leverpostej may look a little burned on the top.
- Turn off the oven and let the leverpostej stand in the oven for approx. 10 more minutes.
Serve the leverpostej warm on a serving plate and garnish with pan roasted mushrooms and crispy bacon along with rye bread.