Pain de Foie de Veau léger (Light Calf's Liver Loaf)

Ingredients

• 500 grammes pale calf's liver
• 125 grammes breadcrumb soaked in cream and squeezed out
• salt
• pepper
• nutmeg
• 4 whole eggs
• 4 egg yolks
• half a litre of milk
• 2 onions
• butter
• glace de viande

Instructions

1. Soften 2 finely sliced onions in butter, add them to half a litre of boiled milk and leave to infuse for 20 minutes.
2. Pound 500 grammes of pale calf's liver with 125 grammes of breadcrumb soaked in cream and squeezed out, and pass through a sieve.
3. Put the purée in a terrine and add salt, pepper and nutmeg, 4 whole eggs and 4 yolks, and the infused milk.
4. Pour the composition into a buttered charlotte mould and poach in a bain-marie.
5. Let it rest a few minutes, then turn out.
6. Coat with a few spoonfuls of well-buttered glace de viande and serve a sauceboat of the same glace separately.