Fried Goose's Fat Liver with Truffle Sauce

Sliced, breaded pieces of goose liver browned in butter and served with perigeaux sauce and lemon.

Take a large liver and without steeping it in water cut it up in slices as near of a size as possible, sprinkle them over with salt and pepper, dredge with flour, dip into beaten egg and then into breadcrumbs. Put half a pound of butter into a flat sautepan; when it is warm, add the slices and fry them over a brisk fire turning them over so as to cook on both sides. When done to a light brown, take them out again, drain, put them in a circle on a dish and stand a boat of perigueux sauce in the center. Garnish with slices of lemon, and serve hot.