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Goose's Fat Liver Croquettes

Take half a pound each of truffles and fat liver, cut into small pieces of equal size and put them into one quart of hot Spanish sauce reduced with a little essence of truffles and made quite thick. Take them out when cool, separate the pieces, roll them into little balls, dip them into egg beaten up with oil, salt and pepper, and then roll them on a board covered with breadcrumbs. Plunge them into a pan of boiling fat and fry to a light brown color. Take them out, drain, dust over with salt, place them on a napkin on a dish, and serve.

Fried Goose's Fat Liver with Truffle Sauce Take a large liver and without steeping it in water cut it up in slices as near of a size as possible, sprinkle them over with salt and pepper, dredge with flour, dip into beaten egg and then into breadcrumbs. Put half a pound of butter into a flat sautepan; when it is warm, add the slices and fry them over a brisk fire turning them over so as to cook on both sides. When done to a light brown, take them out again, drain, put them in a circle on a dish and stand a boat of perigueux sauce in the center. Garnish with slices of lemon, and serve hot.