Escalops of Fat Livers a la Villeneuve

From a good fresh and firm raw fat goose liver cut seven or eight escalops one and a quarter inches in diameter by three-sixteenths of an inch thick; pare them into ovals or rounds, season and range on a sautoir; surround with fine slices of raw truffles, cut the same diameter, season and saute them, pour over the whole some good half-glaze (No. 400) and Madeira. Boil up the liquid, then push the dish into a slack oven, basting them with their liquid. Twelve to fifteen minutes will suffice to poach the liver in this stock. At the last moment, dress the escalops on a dish in a close circle, and dress the slices of truffles around, one overlapping the other; thicken the stock with a little good sauce, pour it over the liver and truffles, and serve immediately.