Fat Livers a la Toulousaine-Whole

Select a fine, raw, fresh and white fat liver that has not yet been put in water or milk; remove the gall, and stud each side with a row of raw truffles; season and butter over with a brush; wrap it first in thin bards of fat pork, then in a flat of pie paste (No. 144), closing all the apertures carefully. Lay it on a baking sheet and cook for an hour and a quarter in a slack oven. After it has been removed, unwrap, take away the fat pork and dress the liver on a long dish, garnishing around with small molded quenelles, cocks'-combs and mushrooms; serve at the same time an espagnole sauce (No. 414) reduced with Madeira and an infusion of Ceylon cinnamon.