Cassell's dictionary of cookery

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 teaspoonful of salt, and a pinch of powdered cinnamon. 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. When all the ingredients are thoroughly mixed, make them up into balls the size and shape of an egg. Lift these carefully into boiling wak!r or broth, and let them boil fully half an hour. It is a good plan to try one ball first ; if it will not hold together in boiling, add a few more breadcrumbs. The balls may be fried in hot fat, if preferred. Probable cost, Is. 4d. Sufli-cient for six or eight klosse. Goose Liver Pasty (a German recipe). — Take the livers of two fat goose, such as are ordinarily sold. "Let the birds be drawn at home, to insure having the livers whole, and be careful not to break the gall-bag, which should be entirely cut away. Put the livers in milk, to whiten them. Mince very finely a pound and a quarter of veal, and a quarter of a pound of fat bacon ; mix with them two ounces of sardines, cleared of skin and bone, the juice of a small lemon, and half its rind, and an ounce of chopped capers — all finely minced. Melt a piece of butter the size of a large egg in a stewpan, put in with it the above articles, cover closely, and steam gently until the meat is sufficiently cooked — but it must not brown. AVhen it is done enough, stir into it a cupful of thick sour cream, a table-spoonful of vinegar, two table-spoonfuls of white wine, a dessertspoonful of salt, a salt-spoonful of pepper, a third of a nutmeg, grated, and two well-beaten oggs. Make some raised pie-crust by boiling together half a pint of water, two ounces of lard, and two ounces of butter, and stirring into these ingredients when boiling a pound and a half of flour, and a tea-spoonful of salt. When the pastry is cold, line a pie-mould with it. Spread half the mince at the bottom. Cut the livers in slices and lay them on it. Sprinkle over them a dessert-spoonful of salt, a tea-spoonful of pepper, and three cloves, finely pounded. Spread the rest of the mince on the top, and cover with the pie-crust. Make a hole in the middle, brush over with beaten egg, and bake in a moderate oven. The pie must not brown. Let it remain until the next day, when it may be put in hot water a minute or two, to make it turn out more easily. Brush it all over with beaten egg. A few truffles are a great improvement to this pasty, when they are obtainable. They should be soaked, washed, and peeled, then cut into thin slices, and stuck through the livers. Time to bake, two hours. Probable cost, 4s. for this quantity.