Leverpostej (Denmark)

Leverpostej (Denmark)
For the Bechamel Sauce:
1 deciliter milk (3.4 oz)
4 deciliter water (13.5 oz)
1 extra-large vegetable bouillon cube (10 grams, 3/8 oz)
50 grams margarine (1 3/4 oz)
4-5 tablespoons flour
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 teaspoon allspice
1/4 teaspoon nutmeg
For the Liver mixture:
500 grams Liver ( 1 lb)
80 grams fat (2 7/8 oz)
65 grams smoked bacon (2 1/2 oz)
50 grams onion (2 oz)
3 whole large eggs
To make Bechamel sauce: In a saucepan add water and milk. Break-up vegetable bouillon cube into liquid and bring up to warm temperature, turn heat off. In a pan, melt margarine. Add flour and whisk until smooth, continue to cook for 2-3 minutes. Add warm milk/water in 1 cup increments while whisking. Mixture should be like a thick gravy. Add salt, pepper, allspice and nutmeg to taste. If you get lumps in this gravy simply just run it through a sieve. Pour gravy into a covered Tupperware container and allow to cool in refrigerator.
Cut Liver, fat, bacon and onion into 1 inch pieces. Starting with the fat, bacon and onion, either run them through a meat grinder twice or process in a food processor until you have a slightly lumpy mixture. Liver should only go through meat grinder once or add Liver to food processor and blend until pretty smooth. Mix together Liver and fat mixture. Add the 3 whole eggs and cooled Bechamel sauce, stir to combine. Pour into small aluminum forms (I got 4 small forms full) and if freezing cover top tightly with aluminum foil and store in freezer safe bags. When ready to cook Liver Pate, fill an oven-proof dish with warm water 1/2 way up the side of aluminum form. Bake uncovered in oven at 200 degree