Goose Livers in Jelly

1. 1

   Clean, scald and strip feet.

2. 2

   Cover with water, add salt and cook until bones fall apart (about 2 hours), adding water as it evaporates to keep original amount.

3. 3

   Strain and poil liquor down to half its volume.

4. 4

   In another pot, combine onion, garlic, salt, pepper and water and cook 15 minutes.

5. 5

   Add livers and simmer 15 to 20 minutes, adding more water tokeep livers covered.

6. 6

   Grind livers with onion and garlic, using a little of the liver liquor to rinse the grinder and adding it to the ground livers.

7. 7

   Half-fill small molds with liver mixture and fill to the top with the stock from the feet.

8. 8

   Chill.

9. 9

   **Variation: a thin slice of lemon may be floated on top of the gelatin.

* Per serving · 4 servings · Values may vary.

No additional tips available.