Attereaux of Fat Livers

Cook some foies-gras cut into one-inch squares and three-eighths of an inch thick pieces, lay them in a vessel, and add an equal quantity of the same sized squares of cooked red beef tongue; season with paprika, meat glaze (No. 402), and finely chopped truffles; sprinkle over a few spoonfuls of Villeroi sauce (No. 560), sufficient to cover, and run through these pieces of liver and tongue small wooden or metal skewers; when cold pare and roll them in bread-crumbs, dip in beaten eggs, and bread-crumb them once more, smoothing the bread-crumbs, then plunge them into hot frying fat and fry them a fine color; dress on folded napkins and surround with slices of lemon.