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Classic
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page 329
well. Pour the mixture in it, stir well till it thickens to a loose porridge.
Serve immediately with herring.
Calfs liver.
Take a liver of fatted calf, wrap it up in its own membrane and put it in a
kettle containing some melted butter. Add som allspice, bay leaves and salt.
While frying pour on either bouillon or milk. After an hour take up the liver,
and now put in the same kettle a little flour, which stir while boiling. This
sauce finish with some vinegar and sugar syrup, Put the liver on a platter and
strain the sauce over it through a sieve.
Puree of truffle and sauce.
For about ten persons take a little jar of truffle. Cut each piece with a knife
crosswise so as to make slices of it, which
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