{"id":6411,"slug":"goose-liver-saute","title":"Goose liver sauté.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some fresh goose livers","salt","pepper","flour","fresh butter","imported goose liver au natural (canned)","sweet butter"],"ingredients_norm":["fresh goose liver","salt","pepper","flour","fresh butter","imported goose liver au natural","sweet butter"],"steps":["Salt and pepper some fresh goose livers, roll in flour, put in pan with fresh butter and simmer until done.","For garnishing entrée dishes, remove the fat from the top of the can, cut the liver out in slices, season with salt and pepper, put in flour, and fry very quickly in sweet butter.","Serve as a garnish or as an entrée."],"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/39550","source_ref":"pg:39550:w133:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7cad6df2ce22217b4c29c2426d9a51f793e6520986cbabf240d6fc8b215c72ff","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","notice":"Historical recipe (1919), 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/goose-liver-saute"}