Home › Meats and Entrees › Goose Liver Klosse

Goose Liver Klosse

(Germany.) This can be made equally well of calf's liver. In Germany, goose is a favorite fowl, and there are plenty of livers left over for fancy cookery. Crumble 2 slices of stale bread and soak them in enough milk to cover. Melt 1 ounce butter, add 4 beaten eggs, parsley, salt, and a pinch of spice. Stir until it thickens, add bread, and 1 cup of chopped liver- parboiled- and make it all into balls. Poach these in broth for 1/2 an hour. Drain and serve in a pile, with a good sauce. This is a good dish, and the recipe can be made, baking the whole in a dish, instead of as above.