| 1 | Put liver through finest holes of a meat grinder. |
| 2 | Saute onion in 1 tablespoon of hot lard for a few minutes, then add ground liver and salt. |
| 3 | Cover and cook over bery low heat for 5 minutes. |
| 4 | Add wine a let simmer for another few minutes. |
| 5 | Bring chicken broth to a simmer. |
| 6 | Add liver mixture and pepper. |
| 7 | In seperate frying pan, make a roux with 1 teaspoon lard and flour. |
| 8 | Stir and cook for a few minutes, but do not brown. |
| 9 | Add ?cup cold water. |
| 10 | Whip the thickening, then mix it into the simmering soup. |
| 11 | Cook over low heat for 10 more minutes. |
| 12 | Strain the soup through cheesecloth. |
| 13 | Mix egg yolk into cream and whip into the simmering strained soup. |
| 14 | Adjust tste and serve immedieately. |
| 15 | Serve croutons serperately. |
| 16 | Note: in peasant house the soup was made with pork liver and is served without straining. |
| 17 | In elegant restaurants they add a teaspoon of cagnac |
