Colombines of Chicken Livers with Ham

Put on to reduce one pint of bechamel sauce (No. 409), incorporating into it one gill of mushroom broth and one spoonful of chicken glaze (No. 398), one ounce of butter, and a little red pepper; take off the fire, and add to it half a pound of chicken livers, and as much cooked ham, both cut in three-sixteenth inch squares. Have a pound of boiled rice that has had a little butter and parmesan stirred into it, and with this line some hollow tartlet molds, leaving an empty space in the middle; fill this in with the above preparation, and cover over with a thin layer of the same rice, then let them get quite cold. Unmold, and lay them first in grated parmesan, then in beaten eggs, and lastly in white bread-crumbs; smooth them nicely with the blade of a knife, plunge them into boiling frying fat, a few at the time, in order that they attain a good color, then drain and range them on folded napkins.