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Classic
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page 179
pounded after cooling; then pass the whole through a sieve. Line a goose liver
tureen with thin pork fat slices, put in a layer of the forcemeat, then some of
the whole pieces of liver sprinkled with salt and white pepper, another layer of
forcemeat, some more of the liver and so on until the tureen is filled; a layer
of the forcemeat must be on top. Cover the top with pork fat slices and put the
lid on the tureen; if it does not close tightly seal it with strips of paper,
using as a paste a little flour and water, put into the oven and bake slowly for
about 2 hours. For a smaller pie 1 1/2 hours will perhaps be sufficient. As it
sometimes happens that fat will drip from the tureen, it should at first be set
on an old plate and afterwards on a low tripod.
Goose liver patties can be made as large or as small as desired; a nice one can
be made from 2 or 3 livers, which are then divided into smaller pieces.
The two following receipts are also according to the Strassburg formula and many
prefer them to the preceding one, because the patties are not so rich and
consequently more wholesome.
3. Goose Liver Patties, No. 2. Remove every bit of skin from 3 pounds of veal
and then chop the latter very finely with a handful of eschalots, the thin peel
of a lemon (yellow part only), 10-12 freshened anchovies and a handful of
chopped capers; add thereto a handful of whole capers, a handful of grated wheat
bread pounded spices the same as in the preceding receipt and enough white wine
to make a smooth dough. Take 3/4 of a pound of butter, 4 eggs, salt, water, and
enough flour to make a stiff dough, knead it thoroughly; butter an appropriate
mould, sprinkle with grated bread, roll the dough, line the mould with it so
that it will extend somewhat over the edges.
Sprinkle the dough with grated wheat bread, put in a layer of forcemeat, then a
layer of the truffles cooked with spikes in wine, a layer of sliced goose
livers, another layer of forcemeat, truffles, goose livers, and so on until the
mould is filled, the last layer must consist of forcemeat. The contents are then
entirely covered with pork fat slices and over these place strips of dough to
bind the whole together; then make a cover of dough with a knob in the center;
the dough extending over the
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