(2279). Escalops Of Fat Livers A La Villeneuve (Escalopes De Foies-Gras A La Villeneuve)

From a good fresh and firm raw fat goose liver cut seven or eight escalops one and a quarter inches in diameter by three-sixteenths of an inch thick; pare them into ovals or rounds, season and range on a sautoir; surround with fine slices of raw truffles, cut the same diameter, season and saute them, pour over the whole some good half-glaze (No. 400) and Madeira. Boil up the liquid, then push the dish into a slack oven, basting them with their liquid. Twelve to fifteen minutes will suffice to poach the liver in this stuck. At the last moment, dress the escalops on a dish in a close circle, and dress the slices of truffles around, one overlapping the other; thicken the stock with a little good sauce, pour it over the liver and truffles, and serve immediately.

(2280). Escalops Of Fat Livers A La Rulli (Escalopes De Foies-Gras A La Rulli)

Braise for forty minutes in a mirepoix (No. 419) with Madeira some duck's or geese livers, wrapped in thin slices of fat pork or caul fat and buttered paper; put them into a small vessel, and pour the stock over, then let get cold in this; remove them from the stock and cut them into slices a quarter of an inch thick; pare them into rounds an inch and a quarter, and have the same quantity of truffles and mushrooms sauted in butter. Fry some shallots in butter, add chopped up parsley, meat glaze (No. 402) and some well-reduced allemande sauce (No. 407), and with this cover over the livers, mushrooms and truffles. Have small sheets of buttered paper, lay on the livers, partly overlapping the livers lay a slice of truffle, and partly overlapping the truffle lay a slice of mushroom; cover again with a little more of the sauce, and leave to get very cold; remove from the paper, then roll the escalops in bread-crumbs, afterward dip them in beaten egg, again in breadcrumbs, again in the egg, and in the bread-crumbs once more; smooth the crumbs with the blade of a knife, and fry them a fine color; dress on a folded napkin with a bunch of fried parsley to decorate.

(2281). Escalops Of Fat Livers With Risot, Pe'Rigueux Sauce (Escalopes De Foies-Gras Au Risot, Sauce Perigueux)

Prepare three-quarters of a pound of Piedmontese rice into a risot (No. 739). Cut up the quarter of a fat liver cooked and cold into small escalops; put them in a sautoir with half as many cooked truffles also cut up; add three spoonfuls of Madeira sauce and as much melted meat glaze (No. 402). Keep the stew hot. Lastly finish the risot with fresh parmesan, fine butter, and prepared red pepper (No. 16s). Pour half of this into a large buttered plain dome-shaped mold, press it well on the sides in such away that a hollow is formed in the center; fill this with the foies-gras stew and cover with the remainder of the rice; keep it in a heater for seven to eight minutes, then turn it out on a dish, covering the bottom of it with a little Perigueux sauce (No. 517).

(2287). Fat Livers A La Toulousaine - Whole (Foies-Gras Entier A La Toulousaine)

Select a fine, raw, fresh and white fat liver that has not yet been put in water or milk; remove the gall, and stud each side with a row of raw truffles; season and butter over with a brush; wrap it first in thin bards of fat pork, then in a flat of pie paste (No. 144). closing all the apertures carefully.

Fig. 423.

Lay it on a baking sheet and cook for an hour and a quarter in a slack oven. After it has been removed, unwrap, take away the fat pork and dress the liver on a long dish, garnishing around with small molded quenelles, cocks'-combs and mushrooms; serve at the same time an espagnole sauce (No. 414) reduced with Madeira and an infusion of Ceylon cinnamon.