744—Soupe aux Foies de Volaille

Make a roux from one and one-half oz. of butter and as much flour. When it has acquired a nice, light-brown colour, moisten it with one quart of white consommé or brown stock, and set to boil, stirring the while.

Add one-half lb. of raw chickens’ livers rubbed through a sieve, and set to cook for fifteen minutes. Rub the whole through tammy; season strongly with pepper; heat, and complete the preparation, at the last moment, with one-quarter lb. of sliced chickens’ livers, tossed in butter, and one wineglass of good Madeira.