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Goose Liver Brioche (brioche de foie gras)

Erken's goose liver brioche from 1914: round, butter-fried white bread slices are topped with goose liver, a blanched apple slice and a truffle slice, warmed 5 minutes in the oven and covered with boiling truffle sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 3 (falt i det fri)

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About the dish

A luxurious hot small dish from the chapter "Varme og kolde smaaretter" (Hot and cold small dishes) in "Stor kokebok" (1914). Goose liver, truffle and apple were the finest of French party fare in upper-class Norwegian kitchens before the First World War.

How to make it

  1. 1

    Cut out the bread

    Cut the white bread into finger-thick slices, cut off all the crust and cut out round slices with a round cutter or a glass.

  2. 2

    Fry the bread

    Fry the bread slices light golden in plenty of melted butter in a pan.

  3. 3

    Blanch the apples

    Cut the apples into slices about ½ cm thick across the apple, remove the core and blanch the slices in boiling water with sugar and lemon.

  4. 4

    Assemble

    Place a not-too-thin layer of goose liver on each bread slice, lay an apple slice on top and a truffle slice in the center of the hole in the apple slice.

  5. 5

    Warm and serve

    Place the assembled pieces on a platter, put them in a hot oven for 5 minutes and pour boiling hot truffle sauce over them at serving.

Changes from the original

The original gives no quantities; approximate measures for 4 servings have been added. The thickness of the apple slice (OCR "V*") has been interpreted as ½ cm. The method has been divided into numbered steps and "forvælles" (blanching) has been kept as blanching in sugar water with lemon.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 3) → 1949 (korrekturlest, s. 3)~58% av teksten endretfjernetlagt til
Gåseleverbrioche. (Brioche de foie gras.) Franskbrød smør gaaselever gåselever eller leverpostei epler trøfler. Brødet skjæres i fingertykke skiver, al all skorpe skjæres væk. Stikkes vekk, stikkes ut med rundt jern eller glas. jern. Stekes lysegule i rikelig smeltet smel tet smør paa pande. Belægges på panne. Beleg ges med et ikke for tyndt tynt lag gaaselever, gåselever, herover en epleskive, skaaret skåret ca. ½ y 2 cm. tyk tykk tvers over eplet eplet, og forvællet for vellet i kokende sukkervand sukkervann med citron sitron i. Midt paa epleskiven, på eple skiven, hvor kjernehuset er utstukket, lægges legges en trøffelskive. Lægges paa trøffel skive. Legges på fat, sættes settes i varm ovn i 5 minutter og overheldes overhelles kokende varm trøffelsaus. trøffel- eller champignonsaus.

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Frequently asked questions

What does the goose liver brioche consist of?
Finger-thick slices of white bread without crust, cut out round and fried light golden in plenty of melted butter. On top go a not-too-thin layer of goose liver, an apple slice and a truffle slice.
How do I prepare the apple slices?
Cut them about ½ cm thick across the apple, remove the core, and blanch the slices in boiling sugar water with lemon. The truffle slice is placed in the hole where the core was.
How long do they go in the oven, and what is served with them?
Place them on a platter and put them in a hot oven for 5 minutes. Pour boiling hot truffle sauce over just before serving. The recipe is a hot small dish from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 3, intended for 4 servings.

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