Goose Livers a la Toulouse

Ingredients

• half a teaspoonful of flour
• one teaspoonful of butter
• one gill of Madeira wine
• six tablespoonfuls of glace de viande
• one good teaspoonful of beef extract
• one gill of hot water
• one shallot
• half a teaspoonful of salt
• one small pinch of pepper
• half a can of truffles

Method

1. 1

   In a chafing-dish, mix flour and butter for two minutes.

2. 2

   Slowly pour in Madeira wine and glace de viande (or beef extract in hot water) while stirring.

3. 3

   Add shallot and boil slowly for eight minutes.

4. 4

   Season with salt and pepper.

5. 5

   Add liver last, ensuring the flame is low to warm it through.

6. 6

   After five minutes, add truffles, cooking for three minutes while basting.

7. 7

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 317. The excerpt below is the record exactly as published.

oose Livers a la T oulouse. — Put in a chafing-dish half a teaspoonful of flour, one teaspoonful of butter, and mix well for two minutes. Pour over slowly, while stirring, one gill of Madeira wine, six table - spoonfuls of glace de viande, or one good tea- spoonful of beef extract melted in one gill of hot water ; add one shallot. Boil slowly ; cover over for eight minutes. Add half a teaspoonful of salt and one small pinch of pepper. Put in the liver last, taking care that the flame is not too high ; the liver should only be warmed through. After five minutes add half a can of truffles

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