Bressoles of Fat Livers Bressoles de Foies-Gras)

Butter some quarter-inch high, oval shaped molds; fill the bottoms and sides with foies-gras forcemeat (No. 78).

For the Foies-Gras Bressoles.—After covering the bottoms and sides with the foies-gras quenelle forcemeat, lay over a slice of foies-gras, and cover this with a little montglas salpicon (No. 747); set one mold on top of the other, so as to enclose the foies-gras and montglas, and plunge them into boiling water to poach the contents; unmold, drain on a cloth, and leave them stand until they are cold, then pare and dip them in beaten eggs; roll them in fresh bread-crumbs, smooth the surfaces with the blade of a knife, and just previous to serving, fry them a fine golden color; drain, and dress them crown-shaped on a folded napkin with a bunch of fried parsley in the center.