Boil and grate the calf’s liver. Finely chop 1 onion and fry in 1½ spoons butter. Cool, mix with 3 egg yolks, and add ⅜ lb white bread soaked in milk and squeezed out, at least ½ glass currants, salt, nutmeg, the grated liver, and 1 wineglass cognac. Beat all this as well as possible in a stoneware bowl. Add 4 beaten egg whites and boil in a napkin 1½ hours.
Serve with the following sauce: Fry 1 spoon flour in 1 spoon butter and dilute with 1½ glasses bouillon and ½ glass wine. Bring to a boil, strain, and add lemon juice, a little sugar, lemon slices, and ¼ glass raisins. Bring all this to a boil and pour over the pudding.