GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)

Fry a large goose liver in goose-fat. Season with salt, pepper, a few
whole cloves and a very little onion. Cut it up in slices and mix with
the sulz and the whites of hard-boiled eggs.


GANSLEBER PURÉE IN SULZ

After the liver is fried, rub it through a sieve or colander and mix
with sulz.


GOOSE LIVER

If very large cut in half, dry well on a clean cloth, after having lain
in salted water for an hour. Season with fine salt and pepper, fry in
very hot goose-fat and add a few cloves. While frying cut up a little
onion very fine and add. Then cover closely and smother in this way
until you wish to serve. Dredge the liver with flour before frying and
turn occasionally. Serve with a slice of lemon on each piece of liver.


GOOSE LIVER WITH GLACÉD CHESTNUTS

Prepare as above and garnish with chestnuts which have been prepared
thus: Scald until perfectly white, heat some goose-fat, add nuts, a
little sugar and glaze a light brown.