Goose Liver in Aspic Ii.

A large white goose liver is watered, skinned and steamed for 10 min in kraft broth. Now rinse the liver with warm water, dry it carefully and put it into a jar. Clean 8 fresh truffles, cut them into pieces, steam them and spread them nicely between the jar and the liver. Now pour the clarified aspic broth over the foie gras and sterilize for 50 min at 100 degrees .

all : Home canning, from Mrs. Emilie Lösel,

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