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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

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