- 3 large goose livers
- ¼ lb. of bacon
- 3 tbsps. of butter
- 3 rolls soaked in milk
- ¼ onion
- 3 eggs
- 3 tbsps. grated Parmesan cheese
- 3 tbsps. of cream
- Salt, pepper
- Butter for the mold
Preparation: Liver and bacon are chopped fine. Fry the butter, grated onion, and the roll a few minutes, then put in the chopped liver and bacon, salt, pepper, cheese, cream, 3 yolks of eggs, the beaten whites and mix well. Put into a buttered mold, set in a steamer over a kettle of boiling water and boil for one hour, dump it on a plate and serve with a hot, brown gravy. This pudding may be made of duck liver as well; truffles may be added to make it richer. It makes a fine dish garnished with roasted blackbirds.
No. 27—ROASTED WILD GOOSE.
Quantity for 6 Persons.
- 1 wild, young goose
- 8 large, sour apples
- 2 tbsps. of butter
- 1 pinch of salt and pepper
- 3 large onions
For Roasting.
- ⅛ lb. of butter
- Some water
- Some slices of bacon
The Gravy.
- 1½ tbsps. of flour
- 1 cup of broth
Preparation: Wild geese are usually very tough, therefore take a young goose only. Clean and dress it well, let it soak in water for ½ hour, dry it and salt it inside and outside.