1 pint of chicken livers or

1 pint of calf's liver

2 slices of bacon or salt pork

2 shallots, chopped or

1 slice of onion

1 branch of parsley

1 sprig of thyme

¼ cup of sherry wine or white stock

¼ cup of butter

½ cup of panada

Yolks of 3 eggs

½ a teaspoonful of salt

½ teaspoonful of paprika

Bacon to line mold

Slices of truffle

Clean and wash the livers, chop the bacon, shallots or onion, parsley and thyme; add the liver and wine or stock and let simmer very slowly one hour. Pound in a mortar, add the panada and the butter, and pound again; add the yolks and seasonings and mix thoroughly and press the mixture through a fine sieve. Line a Charlotte mold, holding from a pint to a pint and a half, with thin, tiny strips (half-inch in width) of bacon or salt pork; put in the liver mixture, adding a slice of truffle here and there. Whole truffles are inserted in imported pãté de foie gras, and, disregarding expense, may replace the slices of truffle in this dish. Cover with a buttered paper. Set in a dish of boiling water and let cook in the oven two hours. Do not let the water boil during the cooking. Press the mixture closely into the mold and let cool. When turned from the mold garnish with aspic jelly, cut in diamonds or chopped fine, and ribbons of lettuce. Serve with lettuce, cress or endive salad.