Eggs on a Dish, Conde

Through a pocket provided with a channeled socket form a border of chicken quenelle forcemeat (No. 89) and baking forcemeat (No. 81), well mixed together, laying it in the inside of the basin of the dish. Butter the bottom of this dish, season with salt and pepper, and break in a sufficiency of eggs without disturbing the yolks; strew the whites with duck's liver cut in one-eighth of an inch squares, and over the whole scatter grated parmesan cheese; pour on some butter and cook in a hot oven. Garnish around with three-quarters of an inch round chicken croquettes.