388 Garnish Godard

For Large Joints of Meat and Poultry

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.