Instructions: Serve this rich pate thinly sliced with toast and dill gherkins as an appetizer, or make a Danish open-faced sandwich (smorrebrod) and serve it as a luncheon dish.

Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for 2 minutes and stir in the cream and milk. Bring to a boil and simmer for 5 minutes. Remove from the heat and allow to cool. Combine the sauce with the remaining ingredients except the bacon in a large mixing bowl and toss to combine. Process in batches in an electric blender or food processor until smooth. Line the bottom and sides of a 1-quart (1 L) loaf pan with the bacon strips, overlapping them slightly and letting the ends hang over the sides of the pan. Pour the liver mixture into the pan and fold the ends of the bacon strips over to cover the top. Cover tightly with aluminum foil and place in a large deep baking dish. Fill the baking dish with enough water to come halfway up the side of the loaf pan, and bake in a preheated 350F (180C) oven for 1 1/2 hours. Cool on a wire rack before refrigerating for at least 2 hours.

Serves 12
to 16.

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