To make the truffle broth:
Dice the liver, rinse and wash well, cover with hot salted water and bring to rolling boil, boil 5 minutes, pour off salted foamy water, rinse liver.

Add 2 quarts cold water to the rinsed liver, add truffle extract, turmeric, mace and dried lovage and bring to boil. Taste, add truffle extract to your liking, and add water if too salty. Simmer 2 hours and the liver taste inside the diced liver will be replaced by truffle flavor. Sieve truffle broth, rinse diced liver. Make soup with filtered truffle broth and diced liver. Freeze unused truffle broth with diced liver in ziplock bags.