Escalops of Fat Livers with Risot, Perigueux Sauce

Prepare three-quarters of a pound of Piedmontese rice into a risot (No. 739). Cut up the quarter of a fat liver cooked and cold into small escalops; put them in a sautoir with half as many cooked truffles also cut up; add three spoonfuls of Madeira sauce and as much melted meat glaze (No. 402). Keep the stew hot. Lastly finish the risot with fresh parmesan, fine butter, and prepared red pepper (No. 168). Pour half of this into a large buttered plain dome-shaped mold, press it well on the sides in such a way that a hollow is formed in the center; fill this with the foiesgras stew and cover with the remainder of the rice; keep it in a heater for seven to eight minutes, then turn it out on a dish, covering the bottom of it with a little Perigueux sauce (No. 517).