For Poultry and Veal Sweetbreads (lettered variant of the preceding garnish)

Name: For Poultry and Veal Sweetbreads (lettered variant of the preceding garnish)
Cuisine: France
Ingredients: 10 quenelles of fine truffled poultry forcemeat; 2 large round quenelles decorated with truffles; 10 large curled cockscombs; 10 round escalopes of foie gras; 10 small fluted mushrooms; 10 truffles; Sauce Allemande with truffle essence

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

10 quenelles of fine truffled poultry forcemeat
2 large round quenelles decorated with truffles
10 large curled cockscombs
10 round escalopes of foie gras
10 small fluted mushrooms
10 truffles
Sauce Allemande with truffle essence

Instructions

Mould 10 quenelles of fine truffled poultry forcemeat with a spoon.
Mould 2 large round quenelles and decorate them with truffles.
Prepare 10 large curled cockscombs.
Cut 10 round escalopes of foie gras.
Flute 10 small mushrooms.
Turn 10 truffles into olive shapes.
Serve with Sauce Allemande finished with truffle essence.