Fresh, peeled potatoes are good with it.
Remarks: You may also utilize these goose giblets for soup and put in small potatoes.
No. 25—GOOSE LIVER PIE.
Quantity for 6 Persons.
- 3 large goose livers
- ¾ lb. veal
- ¾ lb. fat pork
- 6 truffles
- 1½ lemon
- ⅛ lb. of butter
- ⅔ pt. of bouillon
- 2 tbsps. of Madeira or red wine
- Salt, pepper
- 3 yolks of eggs
- 1 tsp. of grated onion
- Bacon slices to line the pan
- 4 tbsps. of flour
Preparation: Two of the goose livers are larded with oblong slices of peeled truffles. Drip the juice from 1½ lemons on the livers and let stand for several hours.
The ⅛ lb. of butter is heated, mixed with the flour, salt and pepper and ¾ pt. of broth and Madeira added. The finely chopped or ground veal and pork are stirred into the thick gravy. The one goose liver is chopped, fried 2 minutes in 2 tablespoonfuls of butter and the onion, salted and peppered and mixed into the filling. Fill all this into a deep baking pan or mold lined with bacon slices so that it makes 2 to 3 layers of stuffing, alternating with slices of goose liver. Cover with slices of bacon, set in steamer over a kettle of boiling water and boil for 1½ hours or bake in oven for 1 hour.
A truffle or Madeira gravy may be served with it.
No. 26—GOOSE LIVER PUDDING.
Quantity for 6 Persons.