Foies-Gras and Chicken Forcemeat for Borders, Bottoms of Dishes and Surtouts

Pound well one pound of raw fat livers; season with salt, pepper and nutmeg, then add eight egg-yolks, one at a time, continuing to pound the forcemeat; put in three pounds of chicken quenelle forcemeat (No. 89) and when all is well blended stand it on ice to use as needed. Forcemeat borders are made in special molds of a crown form, lightly hollowed on top, an inch and a half to two inches high. The bottoms of dishes and the surtouts are not as high, being only one inch generally and two inches in diameter narrower than the basin of the dish.