(2367). Chicken Livers Surtout With Mushrooms Or In Rice Border With Curry (Surtout De Poies De Volaille Aux Champignons Ou En Bordure De Riz Au Kari)

Cover the middle of a dish with a three-quarters of an inch thick layer of foies-gras forcemeat (No. 78) and poach in a slack oven. Fry some chicken livers in butter with a little blanched shallot and half as much minced mushrooms as there are livers; season with salt and pepper and dilute with Madeira sauce (No. 492). Dress these livers on the forcemeat surtout and sprinkle chopped parsley over; serve very hot.

In A Rice Border With Curry

Make an Indian rice (No. 1872) border, dress on a hot dish and till the center with fried chicken livers the same as the above, adding some curry powder.

(2368). Wild Pigeon Surtout, Baked (Surtout De Pigeons Ramiers, Au Gratin)

After the pigeons have been picked, singed and nicely cleaned, cut them lengthwise in two, then trim, removing the legs and a part of the backbone; season and fry in butter till three-quarters done, drain off the butter, cover with veloute sauce (No. 415) thickening with raw egg-yolks and a little fresh butter; leave the sautoir on the fire and roll the pigeons in until well mingled with the sauce. Spread in the middle of an oval baking dish a half-inch thick layer of godiveau (No. 84); place the pigeons on top and pour the sauce over; besprinkle with bread-crumbs and grated cheese, baste with butter and brown in a hot oven or with a salamander (Fig. 123).