Liver Loaf

Ingredients

• 500 g milk-fed veal liver
• 70 g butter
• 50 g fresh bread crumb
• 20 g grated Parmesan
• 4 chicken livers
• 1 dl Marsala
• 6 tbsp meat gravy or broth
• 1 eggs
• 1 bay leaf
• salt and pepper

Instructions

1. Sauté the sliced veal liver and halved chicken livers with bay and butter, season, add Marsala, and cook 4-5 minutes so the liver stays tender.
2. Pound the liver with the bay; make a bread mush from the pan juices and add it.
3. Sieve, then add Parmesan and eggs, thinning with gravy or broth.
4. Mold with buttered paper and set firm in a bain-marie.
5. Unmold warm; when cold, coat with aspic No. 3. Serves twelve.