In towns it is generally possible to bespeak from the poulterers sufficient fat livers at a moderate cost. Six fine livers will make a good-sized pie. Make a crust of a pound of flour and four ounces of lard as directed for pork pie (p. 41). Cut up half a pound of calf's liver, lay it in a stewpan with a minced shalot, a sprig of parsley, a pinch of salt and of finely-sifted herbs, and half a pound of fat bacon. Allow these to fry very gently for a quarter of an hour, taking care not to let the liver or bacon become the least brown. Pound the liver and bacon in a mortar, if necessary add salt, spread a layer of this about an inch thick at the bottom of the pie; cut up the livers of the geese into neat pieces about an inch square, slice some truffles and press them both into the forcemeat, lightly sprinkle with salt and pepper, and then fill up the pie with forcemeat, put on the cover, finish as pork pie, and bake in a moderate oven for an hour and a quarter.