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Goose’s Fat Liver Cloutes with Truffles

A baked goose liver stuffed with truffles, bacon, and butter, served with quenelles, mushrooms, and a wine‑reduced brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Goose’s Fat Liver Cloutes with Truffles

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the liver

  1. Cut raw truffles into flat and pointed fillets.

  2. Insert truffles into small holes in the fat liver as if larding.

  3. Sprinkle with salt and pepper.

  4. Cover with strips of fat bacon and buttered paper.

  5. Place the liver on a baking sheet with the rim turned up.

  6. Add a little butter on top.

Bake and serve

  1. Bake at 300°F (150°C) for about 40 minutes, basting with more butter to keep the paper moist.

  2. Once done, remove the paper and bacon, and place the liver on a dish.

  3. Garnish with quenelles, mushrooms, and truffles.

  4. Add a little brown sauce reduced with wine at the bottom of the dish, and serve with more sauce in a sauceboat.

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 + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Wine + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

What each ingredient does

Goose fat liver
Rich, fatty body that becomes soft and creamy when gently baked.
Raw truffles
Provide the earthy, aromatic flavour that defines the dish.
Fat bacon
Melts slowly over the liver, adding moisture and savoury fat as it bakes.
Butter
Adds fat and moisture, and basting keeps the buttered paper from drying out.
Brown sauce
Adds savoury depth and moisture to the dish, served alongside the liver.

The step that matters

Basting during baking. Keeping the buttered paper moist prevents the liver surface from drying and overcooking. Fat pooling over the liver keeps it tender and succulent through the 40-minute bake.

“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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