Goose Liver Pie

Ingredients

• 3 large goose livers
• 2/3 pt. of bouillon
• % lb. veal
• % lb. fat pork
• 6 truffles
• 3 yolks of eggs
• 1 1/2 lemon
• 1 tsp. of grated onion
• % lb. of butter
• 4 tbsps. of flour
• 2 tbsps. of Madeira or red wine
• Bacon slices to line the pan

Method

1. 1

   Lard two goose livers with truffles, drip lemon juice on them, and let stand.

2. 2

   Heat butter, mix with flour, salt, and pepper, add broth and Madeira.

3. 3

   Stir in chopped veal and pork.

4. 4

   Chop and fry one liver with onion, mix into filling.

5. 5

   Fill a baking pan lined with bacon, cover with bacon, and steam or bake for 1 hour.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 47. The excerpt below is the record exactly as published.

GOOSE LIVER PIE. Quantity for 6 Persons. 3 large goose livers 2/3 pt. of bouillon % lb. veal 2 tbsps. of Madeira or red wine % lb. fat pork Salt, pepper 6 truffles 3 yolks of eggs 1 1^ lemon 1 tsp. of grated onion % lb. of butter Bacon slices to line the pan 4 tbsps. of flour

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