Crusts with Foies-Gras

From a kitchen loaf (Fig. 210) cut quarter inch thick slices and from these obtain twenty oval-shaped crusts, each three inches long by two and a quarter inches wide; prepare a baking liver forcemeat (No. 64) with fat pork and aromatic herbs; when cold pound it with a few parings of cooked foies-gras; rub this through a sieve. Put into a vessel about two gills of this puree, beat it with a spoon incorporating slowly into it three or four spoonfuls of good brown sauce (No. 414) reduced with Madeira till succulent and thick; add to the preparation a third as much cooked foies-gras cut in small dice and two chopped truffles. Take up the crusts one by one, dip them into a mixture of egg-yolks and raw cream that has been strained through a sieve and steep without deforming them, then cover the surfaces with a part of the above preparation, smooth it into a dome-shape, and take up the crusts with a palette to dip them entirely in beaten eggs; let drain and immerse in white breadcrumbs, and plunge a few at the time into plenty of hot frying fat to attain a fine color; drain, dress on a folded napkin and serve.