Leverpostej

Method

1. Preheat the oven to 175 °C (conventional). Roughly dice the liver, back fat, onion and anchovies if using, and mince two or three times or blend until very smooth.
2. For the white sauce, melt the butter, stir in the flour and gradually add the milk. Bring to the boil, stirring, until thick and smooth, then let it cool slightly.
3. Mix the sauce thoroughly with the liver mixture, the eggs and the spices.
4. Pour the mixture into a greased loaf tin or small foil trays and cover with foil. Place the tins in a roasting tray of hot water (bain-marie) and bake for about 1 hour until set. Bake the last 10 minutes without foil so the top browns.
5. Meanwhile fry the bacon until crisp and fry the sliced mushrooms until golden.
6. Serve the leverpostej warm with bacon and mushrooms on rye bread, with pickled beetroot.