The 1901 Cookbook Archive
No. 4159 — Goose-Liver Sausages
English historical translation of Molokhovets recipe No. 4159 from the 1901 Russian cookbook, retaining original methods and measures.
Grate about twenty goose livers and rub through a colander.
Add half a grated bread roll, ½ glass cream, salt, nutmeg, marjoram, 2 spoons (¼ pound) crayfish butter, ¾ glass red wine and an onion or shallot fried in crayfish butter.
Stir in four egg yolks and mix well.
Fill casings and tie into pieces about four vershoks long.
Simmer in broth for about an hour, rinse in cold water and fry in butter before serving.
Historical editorial note: The period recipe requires modern handling and verified cooking temperatures for liver-based fillings.
Original source: Read Russian recipe No. 4159. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.