Pork Liver Pate
Preheat the oven to 180°C (approximately 350°F). Froth the butter, stir in the flour, pour in the meat stock and stir in the cream. Bring to a boil, remove from heat and let cool slightly.
Rinse the liver and chop, then cut the bacon into pieces. Peel the shallot, coarsely chop and mix everything together with the anchovy fillets through the fine setting of a meat grinder. Mix in the egg. Season with salt, pepper, allspice and ginger.
Pour the pate in small fireproof glass dishes, cover with aluminum foil and cook in hot water (in a large casserole dish) in the oven for about 45 minutes. Turn the oven off and allow the molds to cool for about 20 minutes in the oven. Serve with bread.