Page:Meier - The Art of German Cooking and Baking.djvu/164

 Skin the goose liver and cut it into 1½ inch slices, also the truffles and lard the liver slices with the truffles, then stew slowly in a little butter. When done, place them on blotting paper to drain off the fat. The champignons are cooked in bouillon for 10 minutes.

Into a dish set in crushed ice put part of the bouillon, let it get stiff and put in half of the goose liver, also half of the champignons. Some more bouillon is poured over this and cooled; then repeat this same process until all goose liver, champignons and broth have been used. Let it get stiff, turn it out on a platter and serve with a cold mustard dressing and potato salad.