How long should the goose liver be roasted?

It is roasted in a hot oven for 40 minutes with a little butter in the pan, and basted with the drippings along the way. The total time with preparation is about 70 minutes.

How is the liver prepared with truffle?

The liver is trimmed and pierced on both sides with truffle slices seasoned with fine salt and pepper. Then it is surrounded with slices of pork and buttered paper — or pâté dough instead of paper.

What is served with it?

Madeira sauce or Espagnole sauce boiled up with 2 tablespoons of white wine. The liver is placed on a platter with button mushrooms around it.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 267, under poultry and game. It is intended for 4 servings.

Goose Liver with Truffle (foie gras à la Toulouse)

Name: Goose Liver with Truffle (foie gras à la Toulouse)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs goose liver (about 400–600 g, trimmed); 50 g truffle (cut into thin slices); 1 tsp fine salt; 0.5 tsp pepper; 150 g thin slices of fatty pork (or bacon, to place around the liver); 25 g butter (in the roasting pan); buttered parchment paper or pâté dough (to wrap the liver in); 200 g button mushrooms (for garnish); 3 dl Espagnole sauce or Madeira sauce (for serving); 2 tbsp white wine (boiled up in the sauce)

Erken's foie gras à la Toulouse (1914): goose liver is larded with seasoned truffle slices, wrapped in fatty pork and buttered paper (or pâté dough), roasted 40 minutes in a hot oven with butter and drippings, and served on a platter with button mushrooms and Espagnole or Madeira sauce boiled up with white wine.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 267 (falt i det fri)

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About the dish

Erken opens the section by noting that "foie gras" is made from both goose and duck liver, but that goose liver is larger and firmer, and that it should be surrounded by a dough during roasting so the dough soaks up the fat that melts off. The dish takes its name from Toulouse, the home of the French goose-liver tradition.

How to make it

1
Prepare the liver
Trim the goose liver neatly and insert truffle slices on both sides. Season the truffle slices with fine salt and pepper before inserting them.
2
Wrap
Place thin slices of fatty pork around the liver and wrap the whole thing in buttered paper. Alternatively, the liver can be encased in pâté dough instead of paper, so the dough soaks up the fat that melts off.
3
Roast
Place the liver in a pan with a little butter and roast in a hot oven for 40 minutes. Baste with the drippings during roasting.
4
Make the sauce
Bring the Espagnole sauce or Madeira sauce to a boil with 2 tablespoons of white wine.
5
Plate
Place the liver on a platter and arrange sautéed button mushrooms around it. Serve the sauce alongside.

Changes from the original

The ingredient list has been separated out from the mixed-up column on the page (the entries for the goose giblets have been removed). "Flesk" (pork) has been modernized to thin slices of fatty pork/bacon, and the steps are written in modern language with estimated quantities where the original gives no figures.

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Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 267) → 1949 (korrekturlest, s. 299)~23% av teksten endretfjernetlagt til

1 ~~gaaselever~~ gåselever trøfler salt pepper smør ~~fleskeskiver~~ champignons spansk saus 2 ~~spiseskeer~~ spiseskjeer hvitvin. ~~Gaaseleveren avpudses~~ Gåseleveren avpusses og gjennemstikkes ~~paa~~ på begge sider med trøffelskiver, som er krydret med fint salt og pepper. Leveren ~~omgives~~ omgis med fleskeskiver, deromkring et smurt papir. Stekes i varm ovn i 40 minutter med litt smør i ~~panden;~~ pannen; dryppes over med skyen; man kan omgi leveren med posteideig istedenfor med papir. Madeirasaus eller spansk saus, opkokt med litt hvit vin, serveres til. Leveren ~~oplægges paa~~ oplegges på fat, og omkring ~~lægges~~ legges champignons.

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Frequently asked questions

How long should the goose liver be roasted?: It is roasted in a hot oven for 40 minutes with a little butter in the pan, and basted with the drippings along the way. The total time with preparation is about 70 minutes.
How is the liver prepared with truffle?: The liver is trimmed and pierced on both sides with truffle slices seasoned with fine salt and pepper. Then it is surrounded with slices of pork and buttered paper — or pâté dough instead of paper.
What is served with it?: Madeira sauce or Espagnole sauce boiled up with 2 tablespoons of white wine. The liver is placed on a platter with button mushrooms around it.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 267, under poultry and game. It is intended for 4 servings.

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