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Foie-gbas with Truffles

A dish of goose liver braised with broth and Madeira wine, served with truffles stewed in the same wine or a brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Truffle and madeira wine work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 195 recipes. The science ↓

Foie-gbas with Truffles

Ingredients

Directions

Prepare

  1. Clean the liver thoroughly and make semicircular cuts to hold slices of truffles.

  2. If using fresh truffles, wash them in cold water with a soft brush and stew them whole.

Braise and serve

  1. Braise the liver in broth with Madeira wine and season with salt and pepper.

  2. Serve the liver garnished with the truffles stewed in the same wine or a rich brown sauce made with wine.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Truffle + madeira winetop 13% of all pairs
    Smell alikelow
    Cooked together195 recipes
  2. Liver + truffletop 14% of all pairs
    Smell alikelow
    Cooked together395 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  3. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Truffle + peppertop 26% of all pairs
    Smell alikelow
    Cooked together2,106 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Madeira wine + peppertop 27% of all pairs
    Smell alikelow
    Cooked together582 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Foie gras (goose liver)
Provides the rich, buttery texture and fat that give the dish its character.
Truffles
Add an earthy, aromatic flavour as the main garnish.
Broth
Adds moisture during braising so the liver cooks gently without drying.
Madeira wine
Adds acidity and sweetness that balance the richness of the liver and flavour the braising liquid.

The step that matters

Braising the liver. Liver is delicate and fat-rich, so it can turn grainy or greasy if overcooked. Gentle braising in liquid keeps it moist and tender while the fat softens.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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