Cooked Chopped Forcemeat with Chestnuts and with Chestnuts and Truffles

For each pound of forcemeat, chop up one medium shallot; fry it colorless in butter, then add to it one pound of chopped ordinary sausage-meat (No. 68); let it cook for a few minutes, and add four ounces of chopped chicken liver for every pound of the sausage-meat; season with pepper, salt and nutmeg, and let cook for a few minutes longer, then add some chopped parsley and two pounds of cooked whole chestnuts.

With Chestnuts and Truffles.—Mix one-half truffles and one-half chestnuts with this forcemeat.