Cut into small escalops half of a large cooked fat liver; put it into a small sautoir with an equal bulk of escalops of cooked truffles cut the same size as the livers; moisten these with a little good, thick sauce reduced with Madeira; let simmer without boiling for seven or eight minutes, then take it off and leave to cool partly. With this stew fill eight or ten china cases, cover the tops quickly with a thick layer of chicken forcemeat (No. 80), smooth nicely, and then range the cases on a small bakingsheet. Poach the forcemeat in a slack oven, warming the stew at the same time, and finally cover the surface of the forcemeat with a little cold Madeira sauce (No. 492) applied with a brush; return to the oven for two minutes to gloss the sauce, and then dress the cases pyramid-ically on a folded napkin.

Fig. 415.