Bateaux of Fat Livers, Russian Style

Butter some boat-shaped tartlet molds, and line them with chicken forcemeat (No. 62), leaving an empty space in the center which fill with a cooked and pounded foies-gras preparation rubbed through a sieve, and mixed with a quarter of its quantity of chopped mushrooms, also a few spoonfuls of Madeira sauce (No. 492). Cover this preparation with a layer of the forcemeat, and put the molds to poach in a slow oven in a baking pan, with a little boiling water poured into the bottom. Cool them off slightly before unmolding, then bread-crumb them, English style (No. 13), plunge them in hot fat to heat well while coloring, drain and dress on napkins.