Timbales Of Liver Recipe

Instructions

1. To a pint of young calf's liver cooked in salted water until tender, then forced through a meat chopper, add a cup of fresh crumbs moistened with a cup of chicken stock or milk, two beaten eggs, a teaspoon of finely chopped parsley, a few drops of onion juice, a tablespoon of chicken oil, bacon fat or soft butter, and salt and paprika to season highly.
2. Mix thoroughly and turn into well-buttered earthen timbale molds.
3. Cooks in a pan of warm water in a moderate oven for about twenty-five minutes.
4. Turn out on a warm platter and surround with mushroom sauce.