Garniture à la Lucullus (For Large Cuts of Butcher's Meat and Poultry)

Ingredients

• 10 truffles
• Mirepoix with Madeira
• 20 cock's kidneys
• Buttered meat glaze
• Fine chicken forcemeat
• 10 fine curled cockscombs
• Sauce Demi-glace with truffle essence

Instructions

1. Cook the 10 truffles in a Mirepoix with Madeira.
2. Hollow the truffles out into cases, reserving the lids and keeping the pulp.
3. Roll 2 cock's kidneys per truffle in buttered meat glaze and garnish each case with them.
4. Close the cases with their lids, sealing them with a small cord of chicken forcemeat, and put them in the oven a moment to poach the forcemeat.
5. Pound the reserved truffle pulp and pass it through a sieve, then add it to fine chicken forcemeat.
6. Mould 10 quenelles from this forcemeat with a spoon.
7. Prepare the 10 fine curled cockscombs.
8. Serve with Sauce Demi-glace flavoured with truffle essence.