Garniture à la Toulousaine (Garnish for Poultry and Vol-au-vent)

Ingredients

• 20 quenelles of chicken forcemeat
• 10 escalopes of veal or lamb sweetbreads
• 100 grammes cockscombs and cock's kidneys
• 200 grammes very white mushroom caps
• 50 grammes slices of truffle
• Sauce Allemande with essence of mushrooms

Instructions

1. Make 20 quenelles of chicken forcemeat, of ordinary shape.
2. Braise à blanc 10 escalopes of veal or lamb sweetbreads.
3. Prepare 100 grammes of cockscombs and cock's kidneys, and 200 grammes of very white mushroom caps.
4. Cut 50 grammes of truffle into slices.
5. Combine the elements as a garnish and finish with Sauce Allemande flavoured with essence of mushrooms.