Goose Fat Liver in Shells

Tableshells filled with a goose liver and bechamel reduction covered in breadcrumbs and baked in a slow oven.

Take a half or three-quarters of a fat liver and chop it into pieces, small dice or squares and put them into a saucepan with half their bulk of chopped mushrooms. Sprinkle over a little salt and pepper and place the lid on the pan; put three-quarters of a pint of bechamel sauce into another saucepan and place it over a quick fire to reduce it, keeping it stirred constantly and adding slowly a few tablespoonfuls of melted glaze until the sauce is soft enough without being too thick; then add it to the fat liver mixture in the other saucepan and place the pan on the side of the fire where it will warm without boiling. Fill ten tableshells with the mixture, smooth the surface, cover them with breadcrumbs and salamander, or place them in a slow oven to brown. Serve the shells on a folded napkin on a dish, and serve.

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