Slices of Foie Gras à la Bohêmienne

Take the prepared goose liver, stand the tin containing it on the side of the stove, or in the bain marie, having first opened the tin, when it is hot turn out on a plate to get all the fat from it, then cut it in neat pieces, allowing one to each person. Dish on a border of farce with Financière garnish sprinkled over it. Serve with