Provincial Liver Paste(Foies Gras)

Directions

1. 1
   Boil liver in water until tender.
2. 2
   Remove skin and fibers. Grind in food chopper with onion and celery.
3. 3
   Blend to a smooth paste and season to taste with lemon juice, salt and pepper.
4. 4
   Form into a large mound; chill.
5. 5
   Before serving, sprinkle with minced eggs; serve on lettuce accompanied by cocktail crackers and spreaders.
6. 6
   This paste may be stored in earthenware crocks with melted butter poured on top.
7. 7
   Truffles may be added.
8. 8
   The same proportion of pork or chicken livers may be substituted for the calf's liver.