Garnish à la Godard (For Large Meat and Poultry Removes)

Ingredients

• 10 quenelles of butter forcemeat with chopped mushrooms and truffles
• 4 large oval quenelles
• truffle and well-reddened tongue
• 10 caps of small turned mushrooms
• 123 grammes cockscombs and kidneys
• 200 grammes fine lamb sweetbreads
• 10 truffles turned to the shape of olives
• Sauce Godard

Instructions

1. Add chopped mushrooms and truffles to a butter forcemeat and mould 10 quenelles with a spoon.
2. Mould 4 large oval quenelles and decorate them with truffle and well-reddened tongue.
3. Turn 10 small mushrooms and keep the caps.
4. Prepare 123 grammes of cockscombs and kidneys.
5. Glaze 200 grammes of fine lamb sweetbreads; or glaze a veal throat sweetbread and cut it into escalopes.
6. Turn 10 truffles into olive shapes.
7. Arrange the garnish and serve it with Sauce Godard.