Scrambled Eggs in a Risot Border with Ducks' Livers

Make a risot (No. 739), mixing in with it some cooked ducks' livers cut in quarter-inch squares. Butter a plain, round-top border mold (Fig. 138), fill it with the risot, pressing it firmly; keep warm and unmold just when ready to serve. Fill the center with scrambled eggs (No. 2940), mixing in some chopped truffles. Garnish around the eggs with small escalops of foies-gras rolled in Madeira sauce (No. 492).