Liver Purée Soup (Soupe à la purée de Foie, Leber-suppe)

Ingredients

• 50 grammes carrot
• 50 grammes onion
• 60 grammes lean bacon
• 2 shallots
• fragments of thyme and bay
• butter
• 200 grammes pale calf's liver
• salt
• 1 decilitre white wine
• 1 and a half decilitres sauce Espagnole
• 1 and a half litres ordinary Consommé
• small croûtons in dice

Instructions

1. Cut and fry in butter a Mirepoix of 50 grammes carrot, 50 grammes onion, 60 grammes lean bacon, 2 shallots and fragments of thyme and bay.
2. Add 200 grammes of pale calf's liver cut into dice, season with salt, pepper and a point of spices, and fry very briskly.
3. Moisten with 1 decilitre of white wine and 1 and a half decilitres of sauce Espagnole, and cook gently 10 minutes.
4. Drain the liver and Mirepoix, pound them finely, let the purée down with the sauce, and pass through the tammy.
5. Dilute the purée with 1 and a half litres of ordinary Consommé, bring to the boil, boil 2 minutes, and sharpen the seasoning.
6. Garnish with small diced croûtons fried in butter.