Quenelles de Foie

Method

Finely mince or process the calf's liver with 50g butter, shallots, salt, pepper and nutmeg until very smooth, then fold in the cream and eggs thoroughly. Form the mixture into oval quenelle shapes using two warm spoons, moulding them gently. Poach the quenelles in simmering seasoned stock for 8-10 minutes until they rise and are just firm. Meanwhile, prepare a sauce by reducing Madeira wine with shallots and stock, then whisk in the remaining butter. Arrange the drained quenelles on warm plates, coat with the sauce, and serve immediately with crusty bread.