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George Lang

Cauliflower with Goose Liver Á La Wesselcényi

Karfiol Libamájjal Á La Wessélenyi

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Preparation info

  • 4 to 6

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 pound fresh liver of a fattened goose
  • 1 teaspoon salt
  • 1 large

Method

  1. Roast the goose liver with ½ teaspoon salt until it is rare. This will take about 15 minutes in a 400°F. oven. It is necessary to have the liver rare for this recipe.
  2. Meantime, break flowerets off the cauliflower stalk. Cook both the stalk and flowerets in chicken br

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