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Cut about one pound of veal liver in thin slices and four chicken livers in two parts and put all this in a saucepan with rosemary and a piece of butter. When this is melted put in another piece and season with salt and pepper. After four or five minutes at a live fire, remove the liver (dry) and grind it together with the rosemary. In the gravy that remains in the saucepan put a big crumb of bread, cut into small pieces and make a paste that will also be ground with the liver. Then rub everything through a sieve, add one whole egg and two yolks and a pinch of grated cheese, diluting with brown stock or water. Finally put in a smooth mold with a sheet of paper in the bottom, all evenly greased with butter and cook in a double boiler. Remove from the mold when cool and serve cold, with gelatine.

Take two pounds of meat without bones, remove the fat and tendons, then lard it with two anchovies. These must be washed and boned and cut lengthwise, after opening them, making