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Chicken Livers in Cases

Take eight fat livers, remove the gall, trim off all the green part, plunge them into boiling water and poach without boiling; drain, pare slightly and cut each into halves. Put with the trimmings of these livers a few more livers in a fryingpan, add a little lard, and fry them; when cool, put them in a mortar with an equal quantity of fat bacon finely chopped, pound, sprinkle in pepper, salt and spices, pass it through a sieve and then mix with it two tablespoonfuls of quenelle forcemeat, two tablespoonfuls each of sweet herbs and onions, four tablespoonfuls each of truffles and mushrooms, all finely chopped; mix with this a few tablespoonfuls of melted glaze; take eight cases, either square or round, oil and line them inside with half of the above mixture. Fry the livers in a little butter and two tablespoonfuls of white wine over a quick fire. When the wine is reduced take out the livers, put them on a plate, dip a paste brush with melted glaze and brush them over with it. Cut each of the halves of livers in halves again, put two pieces in each of the cases, cover them with a layer of forcemeat, put a piece of paper dipped in oil over each, then stand the cases on a baking sheet, and warm them at the entrance of a moderate oven. Put the cases of liver on a hot dish, pour a little reduced brown sauce over each, and serve.

Chicken Livers on Skewers Take the livers of eighteen chickens, clean, cut away the galls and dry them well with a cloth; season with salt and pepper and cut each liver into halves. In the meantime cut off six slices of lean bacon and broil them for one minute, then cut each slice into six pieces. Take six silver skewers (attelettes), run one through the center of the liver, next a piece of bacon, and continue in this way until the six skewers are filled with the pieces of liver and bacon. Roll them in a tablespoonful of oil, dip them into sifted breadcrumbs and put them on a moderate fire to broil for five minutes on each side. Arrange them on a hot dish, pour over half a gill of maitre d'hotel butter, and serve with a little watercress for garnish. Chicken Livers Stewed in Madeira Wine Take the livers of ten or twelve fowls, cut away the galls, dry them with a cloth and fry them in a saucepan with one ounce of butter over a brisk fire for five minutes; season with salt and pepper; add a half wineglassful of Madeira wine, reduce for one minute, then moisten with half a pint of Spanish sauce and cook again for three minutes; add half an ounce of butter and the juice of half a lemon, tossing the pan without letting the contents boil. Pour the whole on a hot dish, and serve garnished with six croutons of bread. Chickens' Livers Stewed with Mushrooms Prepare the same as for fowl's livers stewed in Madeira wine; adding three minutes before serving six sliced mushrooms.

Minced Chicken, Polish Style Take some pieces of cold fowl, mince and put into a stewpan with bechamel sauce and stir over the fire until hot, but not boiling. Garnish with croutons of fried bread.