Celestines with Foies-Gras and Puree of Chestnuts

Put on the fire to reduce about two or three gills of Madeira sauce (No. 492) incorporating into it slowly, a few spoonfuls of good glaze (No. 402); when succulent and thick the same as a montglas, add a few spoonfuls of chopped truffles, then withdraw the saucepan from the fire. Cut from half of a cooked foies-gras, ten or twelve crosswise slices not having them too thin, pare these into drawn out half inches all of the same size; season, glaze over with a brush, and cover one side with the truffle preparation mixed with the parings of foies-gras pounded and strained, smooth and cover with a thin layer of raw forcemeat, then roll the celestines in bread-crumbs, dip in egg, and plunge a few at time into hot fat so as to color as well as heat them. Drain and dress in a circle on a hot dish with a chestnut puree (No. 712), in the center.