Pound well together 500 g (1 lb 2 oz) pale coloured calf’s liver with 125 g (4½ oz) white breadcrumbs soaked in cream and squeezed.
Pass the mixture through a fine sieve, then place in a basin. Season with salt, pepper and a little grated nutmeg, and mix in 4 eggs, 4 egg yolks and 5 dl (18 fl oz or 2¼ U.S. cups) milk in which has been infused 120 g (4 oz) sliced onions cooked without colouring them. This infusion should be prepared in advance, passed through a fine strainer and allowed to become cold before using.
Pour the preparation into a buttered Charlotte mould, place in a tray of hot water and cook in a moderate oven.
Allow to rest for a few minutes before demoulding on to a round dish. Coat with a few spoonfuls of well buttered meat glaze and serve accompanied with a sauceboat of the same glaze.