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Goose Liver with Truffle (foie gras à la Toulouse)

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. 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. 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. 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. 4

    Make the sauce

    Bring the Espagnole sauce or Madeira sauce to a boil with 2 tablespoons of white wine.

  5. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 267) → Modernised~90% of the text changedremovedadded
1 gaaselever trøfler salt pepper stk gåselever (ca. 400–600 g, avpusset). 50 g trøffel (skåret i tynne skiver). 1 ts fint salt. 0,5 ts pepper. 150 g tynne skiver fett svinekjøtt (eller bacon, til å legge rundt leveren). 25 g smør fleskeskiver champignons (i stekepannen). smurt bakepapir eller posteidieg (til å pakke leveren i). 200 g champignoner (til garnering). 3 dl spansk saus eller madeirasaus (til servering). 2 spiseskeer hvitvin. Gaaseleveren avpudses ss hvitvin (kokes opp i sausen). Puss gåseleveren pent og gjennemstikkes paa stikk trøffelskiver inn på begge sider med trøffelskiver, som er krydret sider. Krydre trøffelskivene med fint salt og pepper. Leveren omgives med fleskeskiver, deromkring et pepper før de settes inn.. Legg tynne skiver fett svinekjøtt rundt leveren og pakk det hele i smurt papir. Stekes Alternativt kan leveren omgis av posteidieg i varm ovn stedet for papir, slik at deigen suger opp fettet som smelter av.. Legg leveren i 40 minutter en panne med litt smør og stek i panden; dryppes varm ovn i 40 minutter. Dropp skyen over med skyen; man kan omgi leveren med posteideig istedenfor med papir. Madeirasaus eller under stekingen.. Kok opp spansk saus, opkokt saus eller madeirasaus med litt hvit vin, serveres til. Leveren oplægges paa fat, 2 spiseskjeer hvitvin.. Legg leveren på fat og omkring lægges champignons. legg stekte champignoner rundt. Server sausen til.

Note on Modernised

Ingredienslisten er skilt ut fra den sammenblandede kolonnen på siden (postene til gåsekråsen er tatt bort). «Flesk» er modernisert til tynne skiver fett svinekjøtt/bacon, og trinnene er skrevet i moderne språk med anslåtte mengder der originalen ikke oppgir tall.

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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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