Goose Liver, Klosse

Ingredients

• the crumb of a French roll
• as much milk as will just cover it
• a piece of butter the size of a large egg
• four well-beaten eggs
• a tea-spoonful of chopped parsley
• half a tea-spoonful of salt
• a pinch of powdered cinnamon
• a heaped table-spoonful of dry grated bread-crumbs
• the yolks of two more eggs
• the goose liver minced very fine

Method

1. 1

   Grate the crumb of a French roll and soak it in milk.

2. 2

   Melt butter in a saucepan, add beaten eggs, parsley, salt, and cinnamon, stirring until thickened.

3. 3

   Add soaked crumb, bread-crumbs, yolks, and minced liver.

4. 4

   Mix well and form into balls.

5. 5

   Boil in water or broth for half an hour.

6. 6

   Optionally fry in hot fat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 617. The excerpt below is the record exactly as published.

Goose Liver, Klosse (a German recipe). — Grate very finely the crumb of a French roll, and soak it in as much milk as will just cover it. Put a piece of butter the size of a large egg into a saucepan, with four well-beaten eggs, a tea-spoonful of chopped parsley, half a tea- spoonful of salt, and a pinch of powdered cin- namon. Stir these well over the fire till the mixture thickens, then add the soaked crumb, first squeezing the milk thoroughly from it. Add a heaped table-spoonful of dry grated bread-crumbs, the yolks of two more eggs, and the goose liver minced very fine

Cook this with the app: pantry check, scaling, and the assistant.