For Feathered Game (lettered variant of the preceding garnish)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- The elements of garniture B
- quenelles of fine game forcemeat
- Sauce Salmis with truffle essence
Instructions
- Prepare the same elements as garniture B.
- Make the quenelles smaller, and in fine game forcemeat.
- Serve with Sauce Salmis finished with truffle essence.