Garniture à la Maréchale

Ingredients

• A. 10 quenelles of truffled chicken forcemeat
• A. 50 to 60 grammes truffles
• A. Sauce Italienne
• A. 20 curled cockscombs
• A. Sauce Demi-glace with Madeira
• B. 1 fine slice of glazed truffle
• B. Asparagus tips
• B. Butter
• B. Finely chopped truffle

Instructions

1. Version A, for sweetbreads, large cuts of butcher's meat and poultry: mould 10 quenelles with a spoon in truffled chicken forcemeat.
2. Slice 50 to 60 grammes of truffles and bind them à l'Italienne.
3. Add 20 curled cockscombs, and serve with Sauce Demi-glace with Madeira.
4. Version B, for poultry fillets, sweetbread escalopes, noisettes and lamb cutlets: roll the items in finely chopped truffle, or in truffle mixed with a third of fine fresh breadcrumbs.
5. Place one fine glazed slice of truffle on each item.
6. Accompany with asparagus tips bound with butter, or, out of season, with very fine green peas.