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

Ingredients

• 1 kilo calf's liver
• 400 grammes fresh fat bacon
• 300 grammes crumb of bread
• 1 onion
• 4 eggs
• 25 grammes salt
• 1 pinch pepper
• A little nutmeg
• 3 egg whites
• 3 décilitres cream
• Any small Brown sauce

Instructions

1. Cut 1 kilo of calf's liver into large dice.
2. Pound it with 400 grammes of fresh fat bacon, 300 grammes of crumb of bread moistened with fresh cream, an onion chopped and cooked in butter, 4 eggs, 25 grammes of salt, a pinch of pepper and a little nutmeg.
3. Pass the mixture through the sieve.
4. Gather the forcemeat in a sautoir and work it on ice, adding 3 egg whites and 3 décilitres of cream.
5. Pour into charlotte moulds and poach in a bain-marie.
6. Turn out at the moment of serving and serve any small brown sauce separately.