Home › The Waldorf Kitchen › Calf's Liver Quenelles

Calf's Liver Quenelles

Steep a thick layer of bread in milk until well soaked, then squeeze, mix it with half a pound of finely-minced calf's liver, and season with parsley, chives and lemon peel, in small quantities and all finely chopped; dust in salt and pepper and a tablespoonful of flour, and bind the mixture with beaten eggs. Divide it with a tablespoon into small quantities, mould them into an oval shape. Plunge the balls into a saucepan of boiling water and boil for half an hour. Chop some bacon, place it in a fryingpan with a lump of butter and fry it until brown. When the quenelles are cooked pour the hot bacon and fat over them, and serve.