Cauliflower with Goose Liver Á La Wesselcényi

Karfiol Libamájjal Á La Wessélenyi


  • 1 pound fresh liver of a fattened goose
  • 1 teaspoon salt
  • 1 large head of cauliflower
  • 2 cups chicken broth
  • 1 tablespoon goose fat
  • 3 egg yolks, beaten
  • 4 tablespoons butter, melted
  • 2 tablespoons sour cream


  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 broth until done.
  3. Put flowerets aside; rub stalk through a sieve, or purée in a blender.
  4. Grease a serving-baking casserole with goose fat. Place drained flowerets on bottom of casserole. Slice the liver and place slices evenly on top of the flowerets.
  5. Mix the puréed cauliflower stalk with the egg yolks. Drip in the melted butter little by little, whipping the mixture as you do. Whip in the sour cream and remaining ½ teaspoon salt.
  6. Pour the sauce over the goose-liver slices. Bake the casserole in a 375°F. oven for 10 to 15 minutes. Serve it in the same dish.