{"id":6851,"slug":"gansleber-in-sulz-goose-liver-aspic","title":"GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a large goose liver","goose-fat","salt","pepper","a few whole cloves","a very little onion","sulz","whites of hard-boiled eggs"],"ingredients_norm":["goose liver","goose fat","salt","pepper","few whole clove","little onion","sulz","whites of hard boiled egg"],"steps":["Fry a large goose liver in goose-fat.","Season with salt, pepper, a few whole cloves and a very little onion.","Cut it up in slices and mix with the sulz and the whites of hard-boiled eggs.","For GANSLEBER PURÉE IN SULZ: After the liver is fried, rub it through a sieve or colander and mix with sulz."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w20:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"dab91b2624126b54bcddeebe9a12360a12ac743ce7359420af7318d23d03e2f1","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/gansleber-in-sulz-goose-liver-aspic"}