Gebratene Gänseleber

This recipe for "Gebratene Gänseleber" (pan-fried goose liver) comes from Henriette Davidis' renowned German cookbook, first published in the 19th century and republished multiple times as a staple resource for home cooks. Written toward the tail end of the 1800s, this recipe captures the culinary preferences of well-to-do households in both Germany and German-American communities, such as in Milwaukee, where this edition was printed in 1897. During this period, luxurious ingredients such as goose liver, truffles, and Madeira wine were associated with festive feasts and refined tastes. Sauces and fruit accompaniments like stewed apples reveal a penchant for balancing rich meats with sweet and tangy notes. Davidis' practical approach was to guide cooks through both sophisticated and everyday dishes, adapting French-influenced luxury to German kitchens.

The recipe would have been prepared using simple kitchen tools of the late 19th century: a sharp kitchen knife for slicing the liver, a mixing bowl for soaking and breading, and a robust cast-iron or copper frying pan for sautéing. Beaten eggs and breadcrumbs would be set up in wide, shallow dishes or plates. A wooden spoon or spatula was used to turn the liver. Apple slices would be softened gently over a wood or coal stove in a wide, heavy-bottomed pan. A serving platter would display the finished liver with its apple garnish or sauce.