(*) For an ovenproof dish about eighteen cm in diameter and ten cm high, should offer for four people.
Put the cleaned chicken liver in a mug and pour Madeira or Marsala over it. Rinse the chicken, dab it dry and remove the fat gland (above the rear opening).
Heat oil and butter (1) in a sufficiently large Reindl and pour in pancetta slices, chicken, entire carrot, entire shallot and parsley sprigs. Brown the chicken on all sides and gradually add the wine.
When it has evaporated, dress the chicken liver very briefly. Take it out again and put it aside.
Season the chicken with salt and pepper, add five to six tablespoons of beef broth, turn down the heat and cook quietly for thirty-five to forty minutes.
When the meat is cooked, remove all the bones. Set aside. Cut the chicken liver slices into small cubes and set aside as well.
Toast the bread slices in butter (2). Pour about 1_dl of beef broth into the gravy and use a wooden spoon to accurately remove the gravy from the bottom. Pour through a sieve or lift out the pancetta slices and the vegetables.
Grease the ovenproof dish with a little butter. Dip two slices of bread briefly in the beef broth and place on the bottom of the mold.
Sprinkle with parmesan cheese. Spread half of the chicken meat and the liver cubes evenly on top. Cover again with a layer of moistened bread.
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