Risot a la Ristori

Prepare a risot the same as with Piedmontese truffles (No. 2981); dress half of it in a casserole or vegetable dish so as to cover the bottom and sides; in the center place a garnishing of cocks'-combs and kidneys, escaloped duck's liver and sliced truffles; cover this garnishing with espagnole sauce (No. 414) reduced with Marsala wine; mask with the remainder of the risot and this with peeled halved tomatoes pressed out and fried in oil, keeping them as whole as possible. Serve apart a little clear gravy (No. 404) and grated parmesan.