Deviled Goose

Take a good-sized goose, singe and draw, plunge it into a pan of boiling water and leave for thirty minutes or so; then stuff it with a mixture made of mashed potatoes, butter, onions, parsley, thyme and a little black pepper. Put a few slices of fat pork in a pan, place the goose on it and pour in a pint of broth. Put a little butter on the breast of the bird and pour over it a mixture made of two tablespoonfuls of each of pepper, vinegar, celery vinegar, made mustard and half that quantity of any acid fruit jelly. Sprinkle over salt and pepper, dust it well over with flour and put in a quick oven, basting frequently. When done take it out, lay it on a dish, skim the fat off the gravy, pour it over, and serve.

Attereaux Of Goose's Fat Liver

Take half of a cold cooked fat liver, divide it into half-inch squares, a fifth of an inch thick; put them into a kitchen basin, add an equal quantity of same-sized squares of cooked pickled beef tongue, season, sprinkle over a handful of minced truffles and pour over a few tablespoonfuls of hot villeroy sauce. Roll them in this sauce until they are thoroughly masked in it and then let them cool. Thread the squares of tongue and liver alternately upon some wooden or metal skewers and roll them in breadcrumbs; dip in beaten egg, roll in breadcrumbs again, plunge them into plenty of boiling hog's lard, and fry to a bright brown color. Remove, drain and serve on a folded napkin or ornamental dish-paper with lemons cut into quarters set all round.

Goose's Fat Liver Croquettes

Take half a pound each of truffles and fat liver, cut into small pieces of equal size and put them into one quart of hot Spanish sauce reduced with a little essence of truffles and made quite thick. Take them out when cool, separate the pieces, roll them into little balls, dip them into egg beaten up with oil, salt and pepper, and then roll them on a board covered with breadcrumbs. Plunge them into a pan of boiling fat and fry to a light brown color. Take them out, drain, dust over with salt, place them on a napkin on a dish, and serve.

Fried Goose's Fat Liver With Truffle Sauce

Take a large liver and without steeping it in water cut it up in slices as near of a size as possible, sprinkle them over with salt and pepper, dredge with flour, dip into beaten egg and then into breadcrumbs. Put half a pound of butter into a flat saute-pan; when it is warm, add the slices and fry them over a brisk fire turning them over so as to cook on both sides. When done to a light brown, take them out again, drain, put them in a circle on a dish and stand a boat of perigueux sauce in the center. Garnish with slices of lemon, and serve hot.

Goose's Fat Liver In Shells

Take a half or three-quarters of a fat liver and chop it into pieces, small dice or squares and put them into a saucepan with half their bulk of chopped mushrooms. Sprinkle over a little salt and pepper and place the lid on the pan; put three-quarters of a pint of bechamel sauce into another saucepan and place it over a quick fire to reduce it, keeping it stirred constantly and adding slowly a few tablespoonfuls of melted glaze until the sauce is soft enough without being too thick; then add it to the fat liver mixture in the other saucepan and place the pan on the side of the fire where it will warm without boiling. Fill ten tableshells with the mixture, smooth the surface, cover them with breadcrumbs and salamander, or place them in a slow oven to brown. Serve the shells on a folded napkin on a dish, and serve.