Chicken Liver, Fine Baking Forcemeat

Heat four ounces of grated lard, add to it one pound of sauted cold chicken livers; pound well half a pound of bread-crumb panada (No. 121), add the livers a little at the time, pounding continually, fry in butter one tablespoonful of shallots, adding to them two tablespoonfuls of mushrooms, half a tablespoonful of truffles, both chopped, and a teaspoonful of chopped parsley; when all these ingredients have fried lightly add to them two gills of espagnole sauce (No. 414); let get slightly cold, then stir in one whole egg and three yolks; season with salt, pepper and nutmeg, add the chicken livers, rub all forcibly through a sieve and mix this preparation with one pound of quenelle forcemeat.