Garniture of Fat Livers
Ingredients
Directions
Prepare
Clean the goose livers well.
Place the livers between the slices of bacon.
Cook
Add stock to the pan.
Let them stew until cooked.
Serve
Use to garnish the meats of your choice.
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
What each ingredient does
- Goose livers
- Form the main body of the dish, becoming tender and rich when slowly stewed.
- Bacon
- Wraps the livers, adding salty, smoky fat that flavors them as they cook.
- Stock
- Provides liquid for stewing, keeping the livers moist and adding savory flavor.
The step that matters
Let them stew until cooked. Goose livers can turn grainy or dry if overcooked, and the stock helps keep them moist. Cooking gently until just set preserves a tender, creamy texture.
“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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