The _Panier d'Or_ is a hotel in Bruges, much frequented before the war by the English.
Take the yolk of a hard−boiled egg, a bit of bread the same size, and crumble them together; rub in some
chopped parsley and onion and moisten it with gravy or with milk; season highly with salt, cayenne, and a
little vinegar or mustard. Take your liver, if possible in one rather large flat slice. Make deep cuts in it, parallel
to each other, and lying closely together. Press your stuffing into these cuts. Put a bit of butter the size of a
walnut into a pan, or fireproof dish. Take your liver and tie it round with a slice of fat bacon or fat pork. Lay it
in the dish and let it cook for an hour in a moderate oven. When done, remove the slice of bacon, if there is
any left, and serve the liver in its own juice.
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