Boil liver in water until tender.
Remove skin and fibres.
Grind in food chopper with onion and celery.
Blend to a smooth paste and season to taste with lemon juice, salt, and pepper.
Form into a large mound, chill.
Before serving sprinkle with sieved hard-boiled egg yolks and whites; serve on lettuce accompanied by cocktail crackers and spreaders.
This paste may be stored in earthern crocks with melted butter poured on top.
Truffles are often added.