Garniture à la Montbazon (Garnish for Poultry)

Ingredients

• 10 lamb sweetbreads of very equal size
• truffles
• chicken forcemeat with butter
• 10 mushroom caps
• 10 slices of truffle
• Sauce Suprême

Instructions

1. Stud 10 lamb sweetbreads of very equal size with truffle and pot-roast them.
2. Shape 10 oval quenelles of chicken forcemeat with butter and decorate them with truffle.
3. Flute 10 very white mushroom caps.
4. Add 10 slices of truffle.
5. Serve with Sauce Suprême.