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Attereaux of Goose's Fat Liver

Take half of a cold cooked fat liver, divide it into half-inch squares, a fifth of an inch thick; put them into a kitchen basin, add an equal quantity of same-sized squares of cooked pickled beef tongue, season, sprinkle over a handful of minced truffles and pour over a few tablespoonfuls of hot villeroy sauce. Roll them in this sauce until they are thoroughly masked in it and then let them cool. Thread the squares of tongue and liver alternately upon some wooden or metal skewers and roll them in breadcrumbs; dip in beaten egg, roll in breadcrumbs again, plunge them into plenty of boiling hog's lard, and fry to a bright brown color. Remove, drain and serve on a folded napkin or ornamental dish-paper with lemons cut into quarters set all round.