Goose's Liver Cutlets
From Banquets of the nations, 1911
Serves 4
Serve with a piece of truffle on top of each cutlet.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 78. The excerpt below is the record exactly as published.
Goose's Liver Cutlets.) After braising, remove fat from the livers and place them on ice for a few hours. When quite firm divide and shape the preparation into cutlet shapes. Coat the cutlets with chaufroid and clear sauce, and leave them till they are cold. Trim again, and arrange neatly on a dish decorated with chopped parsley and chopped aspic jelly in different colours, and a piece of truffle on top of each cutlet. White Chaufroid Sauce. Heat separately half a pint of supreme sauce, add a gill of aspic jelly, then mix all together in a pan. Soak five leaves of French gelatine in milk till perfectly soft, then squeeze them dry, and put in the pan ; also put in half a teaspoonful of chillie vinegar, add two dessert- spoonfuls of lemon juice ; bring all to the boil, and draw the pan to the side of the fire and simmer for half a minute, after which pass through a tammy cloth, and stir in a gill of thick cream
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Cook this with the app: pantry check, scaling, and the assistant.