Now for the next link in this gastronomical harmony. Let it be chicken
liver patties. You know how to make the puff paste and how to line the
pans with it. Then you cook the desired number of chicken livers till
tender, drain off the water, cover them with a rich Spanish sauce in
which are as many sliced truffles as your means will allow. Of course
this must be hot when the patty pans are filled with it and then the
patties must be hot when they go to table.