388 Garnish Godard

For Large Joints of Meat and Poultry

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 Quenelles made from forcemeat with butter containing chopped mushroom and truffles and moulded with spoons; 4 large oval Quenelles decorated with truffle and very red salt ox tongue; 10 small turned mushrooms; 125 g ( oz) cockscombs; 200 g (7 oz) nice glazed lambssweetbreads or a veal throat sweetbread glazed and cut into thick slices; 10 truffles trimmed olive shape.