Oronges a la Livournaise Garnishing

Have sixteen medium sized oronges, suppress the stalks, empty out half of the inside of the oronges with a vegetable spoon and chop up the stalks and insides just removed; fry this in two ounces of butter until all the moisture is evaporated and it is perfectly dry, then add the juice of one lemon and three tablespoonfuls of mushroom catsup. Let this now get cold, and then add to it half its quantity of chicken forcemeat (No. 89), a tablespoonful of chopped parsley and two tablespoonfuls of tomato sauce (No. 549); season well. Mix together and fill the oronges with this preparation, giving them a dome-shape. Lay them on a dish garnished with a few bardes of fat pork and sprinkle over some bread raspings and grated parmesan cheese; pour over a little good sweet oil, a little broth, and place it in a slack oven for twenty to thirty minutes. A half-glaze sauce (No. 413), accompanies this garnishing.