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    We returned 3 recipes for...

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    Recipe #310979

    Goose Livers in Jelly
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    An heirloom, butchering time recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947....

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    Goose Livers in Jelly
    By Molly53 on June 30, 2008

    Recipe #310979

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    "An heirloom, butchering time recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time."
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    Ingredients: pepper, goose liver, onions...

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    Prep Time:30 mins

    Total Time: 2 hrs 30 mins

    Recipe #256733

    Pâté De Foie Gras
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    Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream...

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    Pâté De Foie Gras
    By Molly53 on October 2, 2007

    Recipe #256733

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    "Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947...."
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    Ingredients: eggs, goose liver, onions...

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    Prep Time:5 mins

    Total Time: 20 mins

    Recipe #237558

    Wilde Gans - Wild Goose
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    For the hunters! Allow 1 pound per person and fill with stuffing, if desired. Cooking time is approximate, based on the weight of the goose. From the...

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    Wilde Gans - Wild Goose
    By Molly53 on June 27, 2007

    Recipe #237558

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    "For the hunters! Allow 1 pound per person and fill with stuffing, if desired. Cooking time is approximate, based on the weight of the goose. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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    Ingredients: goose, onions, salt and pepper...

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    Prep Time:12 hrs

    Total Time: 13 hrs

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