Souffle of Fat Livers with Truffles

Pound six ounces of fat livers with two ounces of rice thoroughly cooked in broth until perfectly dry; add one whole egg, season and press the preparation through a sieve, putting the puree into a bowl; make it very smooth by stirring into it four spoonfuls of raw chicken quenelle forcemeat (No. 89), and two well-beaten-up egg-whites. Fill with this some paper cases (Fig. 439) previously buttered and stiffened in the oven; set them in the oven for ten to twelve minutes, and glaze them with some light chicken glaze (No. 398), using a brush for this purpose.