Sauce a la Mantaise

Pound four ounces of chicken fat livers with two ounces of beef marrow; fry in two ounces of butter, two ounces of mushrooms, one teaspoonful of chopped parsley, two chopped shallots, and one crushed clove of garlic; let this get cold, and then pound it well adding to it the pounded livers and marrow; with this preparation fill a mold well lined with bardes of fat pork, and cook it in the oven for an hour, then unmold it over a sieve to drain. Dilute this mixture with a pint of espagnole (No. 414) or veloute (No. 415), and one or two gills of chicken essence (No. 387); strain it through a tammy, and beat up the sauce well before serving.