For this garnishing use fat duck or geese livers, weighing from a half pound to a pound. Peri-gueux foies-gras preserved plain may be substituted in ease no fresh livers are on hand, but when the latter can be procured, then blanch and braise them in a mirepoix with Madeira stock (No. 419), let them get cold in it, then cut them up into quarter inch slices, and trim them either round shaped or into ovals or hearts. In the meanwhile prepare four ounces of peeled truffles, eight ounces of salt, unsmoked red beef tongue, and six ounces of cooked mushrooms, cut all these three into eighth of an inch squares, and lay them in a Madeira sauce reduced with some good white wine, and after the preparation is cooked, let it get cold, and with it cover one side of the livers, and over this lay chicken cream forcemeat (No. 75); dredge finely chopped pistachios over the top. Garnish the bottom of a dish with slices of fat pork, lay the livers on top. and cover the whole with buttered paper, set it into a moderate oven for ten minutes, and serve separately a champagne sauce (No. 445).

(679). Chicken Liver Garnishing In Cases Or Croustades (Garniture De Foies De Volaille En Caisses Ou En Croustades.)

Choose a pound of very white, fine, and fat chicken livers, mince them well and fry them briskly in butter, moisten with half a gill of Madeira wine and half a pint of espagnole sauce (No. (No 414); season with salt, pepper and the juice of a lemon. With these prepared livers fill some croustades made with puff paste fragments, or else oiled cases previously dried in the oven, garnishing the bottoms with chicken and fine herb forcemeat (No. 75). Serve a half-glaze sauce (No. 413) with Madeira separate.