Quenelles de Foie de Veau à la Viennoise (Calf's Liver Quenelles, Viennese Style)

Ingredients

• 500 grammes calf's liver
• 250 grammes breadcrumb
• 50 grammes flour
• half an onion
• 1 large spoonful chopped parsley
• 3 whole eggs
• 5 egg yolks
• 12 grammes salt
• a pinch of pepper
• a little nutmeg
• Beurre noisette
• lemon juice

Instructions

1. Chop 500 grammes of liver and pass it through a sieve.
2. Add to the purée 250 grammes of sieved breadcrumb, 50 grammes of flour, half an onion finely chopped and cooked in butter, a large spoonful of chopped parsley, 3 whole eggs, 5 yolks, 12 grammes of salt, a pinch of pepper and a little nutmeg.
3. Mould the quenelles with a large spoon and poach them as usual.
4. Drain them and blot them dry.
5. Arrange them in a ring, pour Beurre noisette over them and squeeze a thread of lemon juice over.