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4 small pieces caul fat, softened in warm, acidified water for 30 minutes
2 tablespoons butter
1 tablespoon demi-glace, or 1 teaspoon dehydrated veal stock mixed with 50 grams hot water
100 g lean veal, coarsely chopped
100 g raw ham, or fresh bacon, coarsely chopped
80 g common mushrooms, peeled and coarsely chopped
5 g (about 1 tablespoon) chopped shallots
1 g (1 sprig) coarsely chopped parsley
3 g (about 1/2 teaspoons) fine salt
1 g (about 1/4 teaspoons) freshly ground black pepper
(about 1/4 teaspoons) quatre épices
250 g (4 pieces about 6 by 10 by 1 cm) veal or calves liver
Recipe preparation steps
1
Grind together the veal, ham, mushrooms, shallots, and parsley using the fine blade on a meat grinder. Mix in the salt, pepper, and quatre épices. Add the egg yolk and mix well.
2
Coat both sides of each liver slice with some of the meat mixture. Wrap each patty with a single layer of caul fat and set aside to chill in a refrigerator until firm, about 30 minutes.
3
Melt the butter over low heat in a frying pan capable of holding all the patties in a single layer. Add the patties, seam side down. Cover and cook, turning once, for 15 minutes.
4
Transfer the patties to a plate. Pour off any fat from the frying pan. Add the demi-glace to the pan and heat through. Test for salt. Return the patties to the frying pan and turn once to coat with the sauce.
Prep time 
