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CALF'S LIVER (Mock Pate de Foie Gras)

Soak some calf's liver for half an hour, then dry it in a cloth, and cut it into thin slices, each of which must be dipped in egg, and minced herbs, salt, and pepper strewn over it. Place a layer of these at the bottom of the dish, then a layer of bacon, and over these some sliced truffles and hard-boiled eggs. Repeat until the dish is full. Pour some good gravy over the whole, cover with a light crust, and bake in a moderate oven. Do not overcrowd the meat in the dish, as there should be plenty of jelly. It must be eaten cold. Time to bake, one hour and a half. One pound of calf's liver will suffice for four or five persons.