Goose Liver Klosse
From With a saucepan over the sea, 1902
Serves 1
Can also be baked in a dish.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 40. The excerpt below is the record exactly as published.
GOOSE LIVER KLOSSE. (Germany.) This can be made equally well of calf's liver. In Germany, goose is a favorite fowl, and there are plenty of livers left over for fancy cookery. Crumble 2 slices of stale bread and soak them in enough milk to cover. Melt i ounce butter, add 4 beaten eggs, parsley, salt, and a pinch of spice. Stir until it thickens, add bread, and i cup of chopped liver
Cook this with the app: pantry check, scaling, and the assistant.