|Goose liver can be served several ways. The most famous way is pate.
In this case the liver is baked in dough, and the cavity that forms in
the process of baking is filled with jelly and cognac or Madera. Pates
with truffles are no less famous. With such way of cooking the surface
of liver is covered with a layer of fat to prevent drying. By the way,
this fat is not eaten. The liver can be also in the form of fluffy
parfait. Liver can be marinated, subjected to hot smoking and even
In all cases the liver is eaten only with a knife and a fork. And
almost always the dish is served with brioches (little rolls), because
the tender sweetness of yeast dough goes well together with more or
less distinctive aroma of goose liver. The effect depends on what the
geese were fed with, and also on what the liver itself was marinated
The dough in which the pate is baked is often just a way to relief
hunger, which is absolutely not necessary to eat. The jelly which is
sometimes added to the pate or the parfait (if it is of good quality),
on the contrary, in the sense of aroma can create either a
counterbalance or a complement to the aroma of goose liver.
As for jelly that sometimes has a taste reminding of rubber or
completely no taste - the customer should just simply reject it.
In liver pates covered with fat the yellowish-green fat cuff is
removed. It adds absolutely nothing to the aroma and taste of the
liver, and the liver itself is quite fat anyway.
If fried liver is left in the open air, surprising things can happen
with it in a while. Instead of resisting the knife or thawing in the
mouth it starts to just lose shape and become sticky. It also happens
that not all sinews and blood vessels of the liver are removed, which
leads to some discharge of blood when it is cut.
However, it will be in no way connected with your liver cutting
skills. More likely it will depend on the quality of the liver and the
attentiveness of the cook.
Drinks: The choice of wine depends on the degree of sweetness of the
liver (bitter and tart versions also exist.) The range of appropriate
wines begins from half dry wines resembling sherry from Jura and ends
with classical Alsace Tokai, noble varietal or made from choice grapes
Rieslings or Traminers from Germany (Baden, Mozel) or Alsace.