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Potted Goose's Fat Livers

Chop fine one and a half pounds of goose's fat livers and half a pound of calf's liver, put them in a mortar, pound until quite smooth, and pass them through a fine hair-sieve. Put a quarter of a pound of butter in a stewpan with the pounded livers, and stir over the fire for a few minutes; next mix in two tablespoonfuls of thick cream, a few drops of rosewater, salt to taste, a small quantity of cayenne and stir the mixture over the fire for five minutes longer; then put in a few chopped truffles and one teaspoonful of brandy. Let the mixture stew gently at the side of the fire until very thick, then pack it in small jars, leaving about a third of an inch clear space at the top. When cold, fill the jars up with clarified butter, tie them over with parchment, and keep in a dry place.