1 lb. calve's liver or equivalent amount beef or lamb liver
2 med. onions
1 carrot
1 stalk celery
1 celery root
2 egg yolks
1 leek
Few sprigs parsley
2 strips lean bacon, diced
2 tbsp. butter
6 c. light soup stock

Cut meat in strips and saute in heavy covered skillet together with diced vegetables and bacon and butter, omitting salt, since salt toughens the liver. When meat and vegetables are tender (about 45 minutes) put through meat grinder or ricer. Then combine with soup stock and heat thoroughly. Beat up the egg yolks, dilute with soup stock, being careful not to curdle. Pour into soup and stir well. Season to taste. Serves 6 to 8.