The 1901 Cookbook Archive
No. 1071 — Sausages Made from Goose Livers
English historical translation of Molokhovets recipe No. 1071 from the 1901 Russian cookbook, retaining original methods and measures.
Grate about twenty cooked goose livers and rub through a colander.
Add half a grated white roll, ½ glass of cream, salt, nutmeg, marjoram, two spoonfuls (¼ Russian pound) of crayfish butter and ¼ glass of red wine.
Add an onion or shallot fried in crayfish butter and four yolks, and mix well.
Stuff prepared sausage casings, tying them into lengths of approximately four vershoks.
Boil in broth for about an hour, rinse in cold water and fry in butter.
Historical editorial note: Preparing liver sausages in animal casings and the old cooling step require present-day inspected ingredients and safe temperatures.
Original source: Read Russian recipe No. 1071. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.