Garniture à la Rohan (for Poultry)

Name: Garniture à la Rohan (for Poultry)
Cuisine: France
Ingredients: 10 artichoke bottoms; meat glaze (glace de viande); 10 thick rounds of foie gras; 10 slices of truffle; 10 tartlet crusts; cock's kidneys; sauce Allemande; 20 cockscombs; sauce Allemande with mushroom essence

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

10 artichoke bottoms
meat glaze (glace de viande)
10 thick rounds of foie gras
10 slices of truffle
10 tartlet crusts
cock's kidneys
sauce Allemande
20 cockscombs
sauce Allemande with mushroom essence

Instructions

Coat the inside of the artichoke bottoms with meat glaze.
Garnish each with a thick round of foie gras and lay a slice of truffle on it.
Bind the cock's kidneys with sauce Allemande and fill the tartlet crusts with them.
Arrange the curled cockscombs between the artichoke bottoms and the tartlets.
Serve with sauce Allemande finished with mushroom essence.