Goose Liver
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- goose liver
- g butter
- heaping tsp flour
- ladle broth
- tbsp marsala
Instructions
- Cook the goose liver as described in No. 548, then lift it out dry.
- Make a roux with 20 g butter and a heaping teaspoon of flour browned to hazelnut color; thin with a ladle of broth and three spoonfuls of marsala.
- Add the liver, bring back to a brief boil, and serve.