Straßburger Gänseleber-Pastete Nr.
"Strasbourg Goose Liver Pâté No."
From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche
Written by Henriette Davidis
Straßburger Gänseleber-Pastete Nr.
"Je weißer und fetter die Lebern, desto besser wird die Pastete. Zu einer solchen von mittlerer Größe nehme man 2 große Gänselebern, die man einen halben Tag in süße Milch gelegt hat, 1 Pfund mageres Schweinefleisch, 1 Pfund Schweinefett (Blume) und 1 Pfund Trüffeln. Die Lebern werden in Stücke geschnitten, die Trüffeln wie bekannt gereinigt, mit Salz und weißem Pfeffer bestreut und in die Leber gesteckt. Dann macht man von dem Schweinefleisch und Fett nebst den Abfällen der Lebern, alles möglichst fein gehackt und gestoßen und mit Pfeffer und Salz gewürzt, eine Farce, streicht sie durch ein Sieb, damit sie ganz fein werde, und legt nun die mit Salz bestreuten Lebern abwechselnd mit Farce und Trüffeln recht fest eingeschichtet in einen Pastetentopf. Darauf wird die Pastete 2—21/2 Stunden in einem mäßig heißen Ofen gebacken, und wenn man sie länger aufzubewahren wünscht, mit weiß ausgelassenem Schweinefett übergossen."
English Translation
"The whiter and fattier the livers, the better the pâté will be. For one of medium size, take 2 large goose livers that have been soaked in sweet milk for half a day, 1 pound lean pork, 1 pound pork fat (leaf lard), and 1 pound truffles. The livers are cut into pieces; the truffles, as usual, are cleaned, sprinkled with salt and white pepper, and inserted into the liver. Then, using the pork and fat along with the liver trimmings, all chopped and pounded as finely as possible and seasoned with pepper and salt, make a forcemeat. Pass it through a sieve so it becomes very smooth, and then layer the salted livers alternately with forcemeat and truffles, packing everything tightly in a pâté mold. The pâté is then baked for 2 to 2 1/2 hours in a moderately hot oven, and if you wish to store it longer, cover it with rendered white pork fat."
Note on the Original Text
Historical German recipes of this era were written in an imperative, almost telegraphic style, omitting quantities for familiar household basics (like salt and pepper) and presuming practical skill in butchery, seasoning, and gauging oven heat. Measures such as 'Pfund' (pound) are replaced here with metric for clarity. Spelling aligns with 19th-century German, where phrases like 'man nehme' directly instruct the cook. The text takes for granted that 'Trüffeln wie bekannt gereinigt'—truffles cleaned as is commonly done—needn’t further explanation, as culinary knowledge was assumed.
Title
Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)
You can also click the book image above to peruse the original tome
Writer
Henriette Davidis
Era
1897
Publisher
C.N. Caspar
Background
A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.
Kindly made available by
Internet Archive
This sumptuous recipe hails from Henriette Davidis' classic 'Praktisches Kochbuch', a foundational German cookery book first published in the 19th century and a mainstay of both everyday and fine home cooking. By the late 1800s, Strasbourg Goose Liver Pâté was renowned far beyond Alsace, symbolizing luxury, celebration, and sophisticated European gastronomy. Imported into America by way of German-language publications in immigrant communities, this recipe reflects the continental reach and cross-cultural exchange of prestigious delicacies at the turn of the century. The preparation, with its layers of liver, pork, and prized truffles, showcases the opulence of late 19th-century bourgeois cuisine, while detailed technique signals growing culinary professionalism among home cooks.
In the original 19th-century kitchen, the cook would have used a sharp knife for cutting both liver and truffles, a large wooden chopping board, and a sturdy cleaver or mezzaluna for mincing the pork and fat. For truly smooth forcemeat, a mortar and pestle or hand-cranked meat grinder were vital—followed by pressing the mixture through a fine-mesh sieve or tamis for refinement. A deep, ovenproof terrine or earthenware pâté mold ('Pastetentopf') was necessary for baking. The dish would be baked in a brick or cast-iron oven, the temperature gauged by hand or experience, and the top sealed with hot, clarified pork lard using a ladle.
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 large goose livers (approx. 1.3-1.75 lbs total) (foie gras)
- 2 cups whole milk (for soaking)
- 1 lb lean pork (substitute with chicken if necessary)
- 1 lb pork backfat or caul fat
- 1 lb fresh or preserved truffles (can substitute with mushrooms and truffle oil for cost-saving)
- White pepper, to taste
- Salt, to taste
- Additional rendered pork fat, for sealing
Instructions
- To prepare an authentic Straßburger Gänseleber-Pastete in modern times, begin by sourcing two large, fresh goose livers (foie gras), ideally pale and rich in fat.
- Soak the livers for half a day in sweet milk to soften and mellow any strong flavors.
- Meanwhile, gather 1 lb lean pork, 1 lb pork fat (ideally caul fat or backfat), and 1 lb of truffles—though cultivated or preserved truffles can be substituted if wild ones are reserved for haute cuisine.
- Cut the livers into large chuncks.
- Clean and slice the truffles, then season both livers and truffles with salt and white pepper.
- Make a fine forcemeat (farce) by chopping the pork, pork fat, and any liver trimmings very finely—using a food processor for ease—then pass the mixture through a fine sieve or tamis for extra smoothness.
- Season liberally.
- In a terrine or pate mold, layer the seasoned liver pieces, forcemeat, and truffles compactly in alternating layers.
- Cover and bake in a preheated, moderate oven (about 320°F) for 2 to 2.5 hours.
- After baking, if you wish to preserve the pâté, pour over strained, rendered pork fat to seal.
- Cool and set before serving.
Estimated Calories
450 per serving
Cooking Estimates
You will need about 30 minutes to prepare the ingredients and another 2 to 2.5 hours to bake the pâté. The entire recipe yields around 12 servings. Each serving contains about 450 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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