Escalops of Fat Livers a la Rulli

Braise for forty minutes in a mirepoix (No. 419) with Madeira some duck's or geese livers, wrapped in thin slices of fat pork or caul fat and buttered paper; put them into a small vessel, and pour the stock over, then let get cold in this; remove them from the stock and cut them into slices a quarter of an inch thick; pare them into rounds an inch and a quarter, and have the same quantity of truffles and mushrooms sauted in butter. Fry some shallots in butter, add chopped up parsley, meat glaze (No. 402) and some well-reduced allemande sauce (No. 407), and with this cover over the livers, mushrooms and truffles. Have small sheets of buttered paper, lay on the livers, partly overlapping the livers lay a slice of truffle, and partly overlapping the truffle lay a slice of mushroom; cover again with a little more of the sauce, and leave to get very cold; remove from the paper, then roll the escalops in bread-crumbs, afterward dip them in beaten egg, again in bread-crumbs, again in the egg, and in the bread-crumbs once more; smooth the crumbs with the blade of a knife, and fry them a fine color; dress on a folded napkin with a bunch of fried parsley to decorate.