Patties

Take a few small patty pans and spread them with short paste, make a savory
forcemeat of raw calf’s liver, fill the pans with it, put over these covers of thin paste
and place them in a slack oven to bake. Remove when done, and when they are cold
cut off the covering of paste, take out a little of the inside and put in a little cooked
goose’s fat liver. Replace that which was removed and put it over the goose’s liver,
raising the preparation in a dome above the edges of the paste. Set a small jelly
crouton on the top. Arrange the patties in a pyramid on a dish and garnish them
with more aspic, according to taste.