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EAS Liver Pâté with variations

This came from Original Danish Liver Pâté.  Here are my variations:
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Ingredients
  

  • 1 lb liver, chopped I have used all kinds of liver. Of course, younger ones taste better, but all work in this recipe. If you have more than 1 1/2 lb of liver, double the recipe.
  • 3/4 cup vegetable oil Any oil or fat will work. I did use Italian dressing one time, combining the oil and spices.
  • 3 Tbsp flour OR 1 1/2 Tbsp cornstarch OR 1 Tbsp arrowroot powder
  • 2 eggs
  • 1 onion, chopped Can omit; just include more spice
  • 1 tsp thyme Oregano, Italian seasoning, sage, nutmeg, pepper all work. This needs some flavor, which onions and spice provide.
  • 1 cup milk Milk is best, but stock, broth, or even water all work

Instructions
 

  • Mix liver, flour, eggs, onion, spices in a food processor or blender really well. Once it is well-blended, add milk.
  • Bake in 8 or 9 in. pie pans. I have also used 13x9 in. pan and bread pans. Bake at 400 F for 30 minutes or until knife comes out clean. (It won't be dry, but won't have lots of stuff sticking to it either.)
  • Serve with crackers or bread. Use leftovers on sandwiches.