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Goose Liver Pie

  • 3 large goose livers
  • 6 truffles
  • 1 1/2 lemons
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 1/3 cup bouillon
  • 2 tablespoons red wine
  • 3 egg, yolks
  • Salt, pepper
  • 3/4 pound veal, ground
  • 3/4 pound pork, ground
  • 1 teaspoon onion
  • Bacon slices
Lard 2 goose livers with truffles which have been peeled thin and sliced lengthwise. Cover with juice of 1/2 lemons and let stand with patience for several hours. Melt butter, blend in flour, stir in bouillon, cook until thickened; add wine, veal and pork; season with pepper and salt. Remove from heat and stir in slightly beaten egg yolks. Chop the third goose liver and simmer with 2 tablespoons butter and the minced onion; stir into sauce and add more seasonings if necessary.
Line a mold with thin bacon slices; cover with a layer of meat mixture, then a layer of larded goose livers which be sliced; repeat 2 or 3 times, topping with bacon strip. Cover mold, place in boiling water, boil for 1 1/2 hours; or bake in oven at 350°F., for approximately an hour. Unmold and serve proudly with truffle or Madeira sauce.
Submitted by Cassyjean - Torrington, CT May 28, 2009
17 min 180 min 197 min

Liver

  • Liver is best if cooked and eaten on the day it is purchased but you can store in the refrigerator for 48 hours
  • Select liver meat that is extremely fresh: Firm, glistening, and deep red in color
  • Liver can be overcooked very easily so slice thin and fry for a brief period
  • Soaking liver in milk is an old fashioned practice designed to reduce the strong flavor but modern beef liver is bred so that the flavor is mild
  • Beef liver is lower in calories and fat than many other beef products
  • The significant downside of regular liver consumption is that it is high in cholesterol
  • Liver is one of the most potent sources of vitamin B-12 which is excellent for the nervous system and blood circulation
  • Beef liver is packed with protein and essential amino acids
  • Calves' liver is considered by most chefs to be more tender and mild flavored than other types of liver
  • Beef liver contains has 4 times more iron content than red meat
  • The liver stores many of the animal's valuable nutrients such as vitamins A, D, E, B12 and folic acid
  • The role of the liver is to neutralize toxins, but it does not store toxins

Bacon

  • Bacon has become increasingly more popular since the 1980's and is now featured in dishes such as chicken fried bacon, bacon ice cream, and chocolate covered bacon
  • An American Journal of Clinical Nutrition study indicated that a person who consumes more than 4 servings of Bacon per week has an increased risk of bladder cancer
  • The World Cancer Research Fund found that the daily consumption of 150 grams of processed meats per day (about 6 strips of bacon) will increase the risk of pancreatic cancer by 50% or more
  • Studies have shown that people who regularly consume processed meat are more than 40 percent more likely to die prematurely
  • The American Institute for Cancer Research states that two strips of bacon per day can raise your risk of colorectal cancer by more than 20 percent
  • Bacon is high in saturated fat which raises your bad cholesterol and is harmful to your heart function
  • Almost 70% of the calories in bacon come from fat
  • The bacon we know today originated in the 1700's when the side of the pork was cured with salt and pigs were bred specifically for this type of meat
  • The Chinese were curing pork in ancient times, as early as 1500 B.C.
  • The English refer to a side of bacon as a "gammon" and a slice as a "rasher"
  • The word "bacon" was derived from the German and French words for "back"
  • The British are often credited with creating a refined method of curing pork to create the bacon that we know today
  • The expression "bring home the bacon" originated in an English church as a reward to men who went an entire year without fighting with his spouse

Veal

  • Calves are usually slaughtered between 18 and 20 weeks to produce veal
  • According to the Mayo Clinic, beef that has not been given hormones, artificial feed, or antibiotics is more healthy
  • Male calves are typically used for veal because they cannot produce milk
  • Veal and pork have similar calorie content but veal is lower in fat
  • Range feed veal tends to be more red and slightly more tough than milk feed veal
  • When selecting veal, look for meat that is red and not excessively pale in color
  • Most people consider veal to be more tender and flavorful than beef
  • Veal has fewer calories and half the fat of lean beef
  • The word "veal" comes from the Old French word "veel" and before that derived from Latin word "vitilus" meaning "calf"
  • The bible contains many references to eating young calves including the story of Abraham's son in the book of Genesis

Egg yolks

  • People who are not able to control their LDL cholesterol should eat egg yolks sparingly
  • Egg yolks are high in carotenoids which are good for eye health and prevention of macular degeneration
  • Egg yolks contain nutrients that many people believe make your hair more healthy and prevent hair loss
  • Selenium is found in egg yolks and has been linked to cancer prevention
  • Egg yolks are high in cholesterol

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