Ramisolle Garnishing

Soak fourteen ounces of fresh bread-crumbs in some milk for one-half hour, then extract well all the liquid. Remove the skin from eight ounces of cooked chicken meat, eight ounces of raw chicken livers and three ounces of truffles; all being finely chopped up. Fry in one ounce of butter, a tablespoonful of chopped shallots or onions, before they attain a color, add to them the raw chicken livers and fry both together, then throw in the chicken and truffles, seasoning with salt, pepper and nutmeg, and lastly add the bread-crumbs, let it all get very hot, then cool it off slightly and beat in six egg-yolks. Lay this preparation between two pancakes, cut into desirable pieces, dip them each in beaten egg, roll in bread-crumbs and fry. A Madeira sauce (No. 492) accompanies this garnishing.