Mash the eggs with the soaked bread crumbs and mix with the parsley, garlic, and salt and pepper to make a stuffing.
In the liver, make deep cuts close together and pack them with the stuffing.
Wrap the liver in a piece of caul large enough to enclose it and set it in an oiled gratin dish.
Bake in a preheated 550° F. [275° C] oven for five minutes.
Reduce the heat to 300° F. [150° C] and cook for another 15 minutes.
Remove the dish from the oven and let the liver rest in a warm place for 15 minutes before slicing and serving it.