Goose Liver Patties

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


Place several goose livers in milk and allow to remain one day. Drain. Some sliced truffles, salt and pepper. Smother in goose fat or butter, or both, until very tender. When cold, chop; add the butter which they were cooked in, and a little Madeira wine; heat the mixture, fill into patties which have been heated and serve at once.