It tasted like Freedom.

[madbaker]

This week's Resolution Recipe: Several ways to cook the liver of geese.

The liver of the domestic goose that Jews raise is extremely big and weighs two or three pounds. Just as soon as the bird is killed it is removed and immersed in warm cow’s milk for a day, changing the milk twice: the liver swells in the milk and, when cooked, becomes tenderer. It needs to be wrapped in a caul and cooked whole on a spit, although you will have a great deal of difficulty to make it firm up. When it is done, it is served hot. If you do not want it done on a spit, it is floured and cooked in a pan containing melted rendered fat, being turned occasionally; otherwise it is cooked in that caul in the pan. It is served hot dressed with orange juice and sugar. You can also cut it into slices, flour them and fry them in rendered fat. (Opera, 1570)

sliced foie gras
caul fat
Seville orange juice
sugar

Carefully wrap foie gras slices in caul fat, skewer, and grill over a medium fire. Drizzle with orange juice and sugar.

What worked: Mmmmm. Fat wrapped in fat, and grilled.

What didn't: The foie rendered out and the skewers caught fire before the caul had a chance to crisp. I'm not sure there's any way around this - a lower heat won't crisp the caul.

Will I make it again? I'd like to try the floured and pan-fried version. Skewered, probably not.