Quenelles de Foie de Veau (Calf's Liver Quenelles)

Ingredients

• calf's liver forcemeat
• a brown sauce: Demi-glace

Instructions

1. Prepare the liver forcemeat following the method and proportions of the Farce de Veau à la crème.
2. Mould the quenelles with a soup spoon.
3. Poach them like ordinary quenelles.
4. Drain them and arrange them.
5. Pour a brown sauce into the middle: Demi-glace, Champignons, Fines Herbes or another of the same kind.