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Small Goose Patties (Prepare and keep hot six)

Prepare and keep hot six patties. Pick out all the meat you can from the goose left over from yesterday cut the meat into small dice-pieces; cut also six heads canned mushrooms and one very small truffle into small squares. Place these three articles in a small saucepan with two tablespoons sherry or port wine. Season with half teaspoon salt and one saltspoon cayenne pepper, cook for five minutes, then pour in one and a half gills of demi-glace and half gill tomato sauce. Mix a little, then gently boil for fifteen minutes longer. Remove, arrange the six patty crusts on a large dish, divide the stew evenly in the six crusts, place the covers on top, decorate the dish with a little parsley greens and serve immediately.