763. Croustade of Chicken Livers, au Madère.
—Prepare six croustades as for No. 762, fill them with chicken livers stewed in Madeira wine sauce (No. 767).
764. Cromesquis of Chicken à la Richelieu.
—Make six cromesquis as for No. 268, and serve on a hot dish with a folded napkin, decorating with a little parsley-greens, and serving a pint of hot Richelieu sauce (No. 574) separately.