Turbigo Patties

These are made with three-sixteenths of an inch dice of duck's livers, truffles and artichoke bottoms, mixed with a tomato puree (No.730), pressed through a very fine sieve, adding the same quantity of well reduced veloute sauce (No.415). Heat well and thicken with egg-yolks and cream; fill the patties with this garnishing, and replace the covers by a small half inch ball of foies-gras taken from the terrine and passed through a fine sieve, dipped in eggs, bread-crumbed and fried.