Provincial Liver Paste(Foies Gras) - cooking recipe

Ingredients

2 lb. calf liver (whole or sliced)
2 medium onions, ground
3 stalks celery, ground
lemon juice
salt and pepper to taste
2 hard-boiled eggs, minced

Preparation

Boil liver in water until tender.
Remove skin and fibers. Grind in food chopper with onion and celery.
Blend to a smooth paste and season to taste with lemon juice, salt and pepper.
Form into a large mound; chill.
Before serving, sprinkle with minced eggs; serve on lettuce accompanied by cocktail crackers and spreaders.
This paste may be stored in earthenware crocks with melted butter poured on top.
Truffles may be added.
The same proportion of pork or chicken livers may be substituted for the calf's liver.