Goose Fat Liver Croquettes

Balls of chopped goose liver mixed with truffles, breaded and deep fried.

Take half a pound each of truffles and fat liver, cut into small pieces of equal size and put them into one quart of hot Spanish sauce reduced with a little essence of truffles and made quite thick. Take them out when cool, separate the pieces, roll them into little balls, dip them into egg beaten up with oil, salt and pepper, and then roll them on a board covered with breadcrumbs. Plunge them into a pan of boiling fat and fry to a light brown color. Take them out, drain, dust over with salt, place them on a napkin on a dish, and serve.