Foie de Veau poché à la Flamande (Poached Calf's Liver, Flemish Style)

Ingredients

• calf's liver
• water
• salt

Instructions

1. Bring a pan of water to the boil, salted at the rate of 8 grammes per litre.
2. Plunge in the liver, cover, and poach allowing 30 minutes per kilo.
3. When it is ready, put it to cool in a terrine of cold water.
4. Slice it very thin, just at the moment of serving.