|Long grain rice||12 Ounce|
|Garlic||1 Clove (5 gm)|
|Italian tomato puree||12 Ounce (4 Tablespoons)|
|Beef stock||1⁄2 Cup (8 tbs) (Fresh Or Cubes)|
|Dry white wine||4 Ounce|
|Thyme sprig||1 Small|
|Sweet basil leaves||1 Teaspoon|
|Grated parmesan cheese||2 Ounce|
Boil 12 oz. rice in a large pan of boiling, salted water until just tender but still firm.
Turn into colander, rinse under running cold water and set aside.
Clean, slice and fry 1/3 lb. mushrooms in 2 oz. hot butter in a frying pan until lightly browned.
Remove with a perforated spoon and place in a small bowl.
Slice the 2 duck livers and 6 chicken livers.
Add 2 oz. butter to frying pan, add livers and brown rapidly over high heat for 2 or 3 minutes, turning constantly.
Remove to small plate and set aside.
Add 1 oz. butter to pan and fry 1 onion and 1 clove garlic until lightly brown.
Pour the contents of the pan into a saucepan, add 4 tablespoons tomato puree, 12 oz. beef stock, 4 oz. wine, 2 sprigs parsley, 1 sprig thyme, 1 bay leaf and 1 teaspoon basil.
Mix well, bring to a boil, stir in the reserved mushrooms, reduce heat and simmer, covered, for 1 hour.
Remove from stove, cool, and add cooked chicken and duck livers.
Correct seasoning and mix gently with 2 forks into cold rice.
Turn the mixture into a well-buttered ovenproof serving dish.
Spread the top with 2 oz. grated parmesan and dot with the remaining butter.
Cover and chill overnight.
Next evening, place the dish in a pan of hot water and reheat uncovered in moderate oven 350°F, Reg 4 until bubbling and top is brown and crusty.
If necessary, place under grill for a minute or two before serving.