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This versatile liver pâté is one of the most common Danish spreads known as leverpostej. Since it is incredibly popular throughout the country, it appears in numerous varieties which differ in ingredients, flavors, and textures. Next to pork or beef liver, most types consist of lard and onions, but can be adapted with various spices and ingredients. The pâté mixture is usually baked in rectangular pans and can be served lukewarm or chilled. Liver pâté has been present in Danish gastronomy since the mid-19th century and has initially represented an expensive meal, reserved only for the richest citizens. It was introduced by a Frenchman named François Louis Beauvais, who first prepared this delicacy at his Copenhagen shop. Many Danish butchers followed his example, and when the process was industrialized, the pâté became more available and gained a huge popularity. Leverpostej is usually used as a spread on open-faced smørrebrød sandwiches, when it is typically topped with a variety of different ingredients.