Guest guest Posted February 17, 2009 Report Share Posted February 17, 2009 Dear Bee, I LOVE liver pate and I'd like to try this beef or pork liver recipe but it calls for flour and milk. I can just skip the flour and use water instead of milk. What are your thoughts? Thank you very much, Carmen Liver Paté 8-10 Portions 300 g calf's liver or pig's liver 300 g lean pork meat, such as pork fillet 300 g pork fat 1 onion, finely chopped 2 tablespoons butter 2 tablespoons unbleached white flour 300 ml milk 1 egg pinch ground cloves pinch ground all spice sea salt and freshly ground pepper http://www.healingnaturallybybee.com/articles/foods37.php Quote Link to comment Share on other sites More sharing options...
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