Cromesquis of Beef Palates

Prepare and cook a beef palate as explained in No. 1326; put it under a weight. Cut it in lozenge-shaped pieces, two inches by three inches; heat these in a half-glaze (No. 400), set them under a weight, lay on each side a slice a slice of foies-gras (goose livers) and cover this with raw chicken forcemeat (No. 89). Roll them in grated bread-crumbs, dip in beaten eggs, roll again in the bread-crumbs and fry until a good light color. Serve on a folded napkin, with a bunch of parsley on top.