Croustades of Chicken Livers with Madeira

Prepare some croustades in channeled molds, buttered while cold and lined with fine foundation paste (No. 135), fill them up with buttered paper and rice, over this a round of buttered paper, cover and fasten on a flat of the same paste; pinch the edges and lay on the center a puff paste cover made in three layers an eighth of an inch thick and two inches in diameter for the lower one, an inch and a half for the second and an inch for the upper one; egg over and bake in a hot oven, take off the lid and empty out the insides. Fry some chicken livers in a sautoir over a brisk fire, drain off the fat and moisten with a little Madeira or Marsala wine, adding some small cooked mushroom heads and half-glaze sauce (No. 413). Fill the croustades with these livers and mushrooms, sauce over, replace the covers and serve.