GANS-LEBER (Goose Liver)

Ingredients :

• a few goose livers
• 6 tablespoons of butter
• a few tablespoons of white wine
• 1/4 lb. mushrooms
• 3 or 4 tablespoons of sour cream
• salt
• pepper

Method :

1. Melt the butter in a frying pan and when very hot, put in the goose livers and cook for a few minutes, tossing them frequently.
2. Then add the sliced mushrooms, the wine, the sour cream and season with salt and pepper.
3. Cook till the livers and mushroom are tender.
4. Should the sauce be too thick, thin with a little wine.

KALBSZUNGE (Calves' Tongue)

Ingredients :

• Cooked calves' tounges
• 3 or 4 boned anchovies
• breadcrumbs
• 1/2 cup of butter
• the juice of 2 lemons
• salt
• pepper

Method :

1. Melt the butter in a saucepan, add the anchovies, which should be pounded in a mortar, the lemon juice, salt, and pepper.
2. Stir and mix well, and simmer for few minutes.
3. Slice the calves' tounge, and dip each slice in this sauce when cold.
4. Coat with fine breadcrumbs, and fry to a golden color in hot fat.
5. Dish up and starin the sauce over the fried tounge.
6. Rice is usually served with this dish.