Chicken Livers in Cases

Quenelles of chicken, truffles and mushrooms stuffed with chicken livers.

Take eight fat livers, remove the gall, trim off all the green part, plunge them into boiling water and poach without boiling; drain, pare slightly and cut each into halves. Put with the trimmings of these livers a few more livers in a fryingpan, add a little lard, and fry them; when cool, put them in a mortar with an equal quantity of fat bacon finely chopped, pound, sprinkle in pepper, salt and spices, pass it through a sieve and then mix with it two tablespoonfuls of quenelle forcemeat, two tablespoonfuls each of sweet herbs and onions, four tablespoonfuls each of truffles and mushrooms, all finely chopped; mix with this a few tablespoonfuls of melted glaze; take eight cases, either square or round, oil and line them inside with half of the above mixture. Fry the livers in a little butter and two tablespoonfuls of white wine over a quick fire. When the wine is reduced take out the livers, put them on a plate, dip a paste brush with melted glaze and brush them over with it. Cut each of the halves of livers in halves again, put two pieces in each of the cases, cover them with a layer of forcemeat, put a piece of paper dipped in oil over each, then stand the cases on a baking sheet, and warm them at the entrance of a moderate oven. Put the cases of liver on a hot dish, pour a little reduced brown sauce over each, and serve.