Chicken Liver Garnishing in Cases or Croustades

Choose a pound of very white, fine, and fat chicken livers, mince them well and fry them briskly in butter, moisten with half a gill of Madeira wine and half a pint of espagnole sauce (No. 414); season with salt, pepper and the juice of a lemon. With these prepared livers fill some croustades made with puff paste fragments, or else oiled cases previously dried in the oven, garnishing the bottoms with chicken and fine herb forcemeat (No. 75). Serve a half-glaze sauce (No. 413) with Madeira separate.