Garnish à la Gastronome (For Large Cuts of Meat and Poultry)

Ingredients

• 20 fine chestnuts
• consommé
• 10 medium truffles
• Champagne
• 20 fine cock's kidneys
• pale meat glaze
• 10 large morels
• butter
• Sauce Demi-glace with truffle essence

Instructions

1. Shell 20 fine chestnuts, cook them in consommé, and glaze them as you would small onions.
2. Cook 10 medium truffles in Champagne.
3. Coat 20 fine cock's kidneys with pale meat glaze.
4. Cut 10 large morels in two lengthwise and sauté them in butter.
5. Arrange the garnish and serve with Sauce Demi-glace with truffle essence.