Poached Eggs a la Mirabeau

Prepare a cooked foies-gras and cut seven or eight oval-shaped slices of the same dimensions as the poached eggs; pound the parings of liver with two pounded raw peeled truffles, season and add a spoonful of raw chicken quenelle forcemeat (No. 89) and two egg-yolks; put this into a strong paper cornet and push it through to form a high string all around the upper edges of the slices of foies-gras. Range these on a small raised baking sheet, having the bottom covered with a thin layer of half-glaze sauce (No. 413) reduced with Madeira wine; keep for two minutes in a slack oven to warm the liver and poach the forcemeat. Remove and dress in a circle on a dish, placing a poached egg on each one; heat at the oven door while basting over with good veloute sauce (No. 415).