Goose Liver Toast

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Goose Liver Toast

From The Joy of Christmas by Helen Feingold and Mary Lee Grisanti; 1988 Barron's.

Ingredients (Serves 10-12)

½ cup chopped goose fat

1 goose liver

1 truffle, minced

salt and pepper

10 to 12 Christmas "Trees"
shape cut from thinly
sliced, toasted white bread

Finely chopped Italian
parsley sprigs

Fry goose fat in a skillet until pieces are crisp. Add liver and sauté for 5 minutes.

Pour contents of skillet into a food processor and puree.

Stir in truffle, and salt and pepper to taste. Spread mixture thinly on slices of toast. Sprinkle parsley on edges of toast.

Place goose on serving platter. Garnish with pine sprigs and sliced blood oranges. Serve with toasts.

Suggested with "Christmas Goose, Dickens Style."

Notes:

Recipe List | Printer Friendly Page (.pdf file)


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