[This receipt is famished by Mr. Del-monico, expressly for this work.]

Prepare a stuffing of fresh pork, a pound of lean to a pound and a half of fat; mince and chop it: add your preparation of livers in the same manner as with truffles, seasoning the mixture with salt, pepper, spices, and aromatic herbs bruised and passed through a sieve. Have in readiness two fine, fat livers, well cleaned. Make ready a pie of two and a half pounds of paste: surround this pie with thin slices of fat, and, in the bottom, place some stuffing: season the livers, cover them with stuffing and truffles, and place them in your pie or dish, which fill up with stuffing and truffles, placing on the top a piece of fresh butter. Cover this with slices of fat and over it place a laurel-leaf. Moisten the edge of the pie and cover it with a crust of paste: fasten this on well, cut off the edges equally and crimp or decorate it. Make a covering of puff paste, and, in the middle, make a hole which is called the chimney. Wash it over with eggs and let it bake in an evenly-heated oven, for three and a half hours. When cold, fill it with good meat-jelly.