Soak the bread in milk, wring out well, peel the onion and chop finely. Heat oil in a frying pan and fry onion until translucent. Add chopped liver and pork mince and fry lightly.
Put grated potatoes and torn bread in a saucepan, add fried minced meat. Stir in egg, dust with flour, press garlic and add. Season with herbs, salt and pepper and mix well.
Pour the entire mixture into a greased baking dish, cover with the bacon strips. Put the sage leaves on top and put it in the oven preheated to about 180 °C. Every 8 min. pour a small ladle of beef broth. Roast for 50 to 65 min.
To serve, cut slices about 2 cm wide directly from the “Reine” and bring to the table hot, with a little bit of gravy.
from : > Peter Why, 6063 Rum
Our tip: Use bacon with a fine smoky touch!