Garnish à la Financière (For Large Cuts of Meat and Poultry)

Ingredients

• 20 ordinary quenelles of veal or poultry forcemeat
• 150 grammes small fluted mushroom caps
• 100 grammes cockscombs and cock's kidneys
• 50 grammes sliced truffle
• 12 olives
• Sauce Financière

Instructions

1. Make 20 ordinary quenelles, of veal forcemeat for butcher's meat or of poultry forcemeat for poultry.
2. Flute 150 grammes of small mushroom caps.
3. Prepare 100 grammes of cockscombs and cock's kidneys.
4. Slice 50 grammes of truffle.
5. Turn and blanch 12 olives.
6. Combine the garnish and serve it with Sauce Financière.