Chicken Liver Soup à l'Anglaise (Soupe aux Foies de volaille à l'anglaise)

Ingredients

• 1 and three quarter litres brown stock
• 70 grammes blond roux
• 250 grammes chicken livers
• butter
• pepper
• 1 decilitre good Madeira
• 125 grammes pale chicken livers

Instructions

1. Thicken 1 and three quarter litres of brown stock with 70 grammes of blond roux and bring to the boil.
2. Cut 250 grammes of chicken livers into escalopes, stiffen them in butter, and add them; cook a quarter of an hour.
3. Draw off the livers, pound them briskly, and mix the purée back into the soup base.
4. Pass through the tammy and sharpen fairly strongly with pepper.
5. Finish at the last moment with 1 decilitre of good Madeira.
6. For the garnish, finely escalope 125 grammes of pale chicken livers and sauté them in butter just at the moment of serving.