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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 white 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, pork, pork 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal liver	1		trimmed	-	-	-	-
pork loin	1/2		boneless	392.1609	0.0	47.5381	22.4353
pork belly	14	ounces		2055.942	0.0	37.0705	210.3967
anchovy	1/4		filleted drained	-	-	-	-
sea salt				201.7338	0.0	44.8801	1.1333
pepper			cracked	-	-	-	-
marjoram	1	teaspoon	dried	1.626	0.3634	0.076	0.0422
madeira wine	1/4	cup		201.7338	0.0	44.8801	1.1333
beef pork tongue	1/2	lb	smoked sliced	201.7338	0.0	44.8801	1.1333
veal hind shank	2	lb		1025.136	0.0	173.7288	31.5706
calf foot lengthwise	2	halved	blanched	201.7338	0.0	44.8801	1.1333
chicken back	2			2893.9228	0.0	127.4596	260.7252
pork	1/2	lb	rind	852.768	0.0	31.5479	79.5388
water	5	quarts		-	-	-	-
bouquet garni	1			201.7338	0.0	44.8801	1.1333
garlic head	1			201.7338	0.0	44.8801	1.1333
onion	2			88.0	20.548000000000002	2.42	0.22
clove	2			11.508	2.7523	0.2507	0.546
carrot	4			118.08	27.5904	2.6784	0.6912
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.