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Goose’s Fat Liver

A timbale of chicken forcemeat and goose liver, filled with fat liver and truffles, served in a pyramid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Chicken and truffle work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 756 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Goose’s Fat Liver

Ingredients

Directions

Prepare the forcemeat

  1. Combine 1 lb of chicken forcemeat with 4 tablespoons of puree of cooked goose or poultry livers in a basin.

  2. Fill 12 timbale moulds with the forcemeat.

  3. Place the filled timbales in a bain-marie until firm.

  4. Turn out the timbales.

Coat and fry

  1. Dip the timbales in beaten egg.

  2. Coat the timbales with breadcrumbs.

  3. Cut a small opening on top of each timbale.

  4. Fry the timbales in boiling fat until golden.

  5. Drain the fried timbales.

Fill and serve

  1. Open the timbales where cut.

  2. Remove the inside of each timbale.

  3. Fill each timbale with a mixture of cooked fat liver and truffles, thickened with brown sauce.

  4. Replace the lids on the timbales.

  5. Arrange the timbales in a pyramid on a dish.

  6. Serve.

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. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Liver + truffletop 14% of all pairs
    Smell alikelow
    Cooked together395 recipes

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

  4. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  5. Truffle + breadtop 16% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Chicken forcemeat
Forms the firm, sliceable shell that holds the filling together.
Goose or poultry liver puree
Adds richness and a smooth, savoury flavour to the forcemeat.
Beaten egg
Binds the breadcrumb coating so it adheres and crisps during frying.
Breadcrumbs
Forms a crisp, golden coating when fried.
Cooked fat liver
Gives the filling a soft, rich texture and deep flavour.
Truffles
Contribute a distinctive earthy aroma to the filling.

The step that matters

Fry the timbales in boiling fat until golden. The fat must be hot enough to crisp the breadcrumb coating quickly. If it is too cool, the coating absorbs excess fat and becomes greasy, and the forcemeat inside may not set properly before the outside over-browns.

“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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