Ingredients
- parsley
Directions
1
Scald a dozen fat goose livers, let them stew with some truffles, morels, and parsley, and some melted suet; let all be chopped fine together, add a Uttle seasoning, and and some jus de volaille, fill your p&te, and let it be packed firm in it ; then add a little more gravy to moisten it ; bake it two or three hours ; add if necessary a httle more gravy. This is a favourite and recherche dish.
2
FA8TET. 211
By Frances Crawford ·
Recipe sourced from
internet_archive