Danish Pork or Beef Patty

Remove the membranes from the ground meat and cut it into 2 1/2 cm pieces

In a large bowl, mix together the ground meat, bacon, onion, and anchovy fillets

Melt the butter or margarine in a small pan over low heat

Add the wheat flour and stir to combine

Remove from heat and whisk in the milk and heavy cream until smooth

Heat again and bring to a simmer, stirring constantly, until the sauce thickens

Let cool

Divide the meat mixture into 3 parts, placing one third in a blender with one third of the sauce and blend well

When creamy, remove and place in a large bowl to beat the entire quantity

Gently beat the eggs, add salt and all spices, then mix with the meat mixture until quite liquid

Grease an English muffin tin with bacon fat and cover the bottom and sides with sliced bacon, trimming to fit the tin

Place the meat mixture

Cover with aluminum foil and seal the edges

Place in a water bath with boiling water and bake at moderate temperature (170°C) for 2 hours

Remove from oven, release foil, and let cool in the muffin tin

Cover again and refrigerate overnight

To unmold, pass a knife around the edges of the muffin tin, place on a plate for an instant in hot water, flip onto a serving dish

Cut into 15 slices of 2.5 cm each