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The New Zealand Railways Magazine, Volume 13, Issue 11 (January 1, 1939)

Liver Aspic

Liver Aspic.

Steam liver in chicken broth until soft, mince liver or push through sieve, season with little salt and very little sugar. Use a dessertspoonful of gelatine to a pint of chicken broth. Add liver. Set in mould. Garnish with parsley and white of egg and serve on lettuce and sliced tomato.