449 Garnish Régence

Method

For Fish

20 Quenelles prepared from a forcemeat of whiting and Crayfish Butter moulded with spoons; 10 poached and bearded oysters; 10 very white button mushrooms; 10 truffles trimmed olive-shape; 10 thick slices of poached soft roe. Sauce Normande finished with truffle essence.

For Poultry and Veal Sweetbreads

10 Quenelles made from a fine chicken and truffle forcemeat moulded with spoons; 2 large round Quenelles decorated with truffles; 10 large cockscombs; 10 thick round slices of foie gras; 10 small grooved mushrooms; 10 truffles trimmed olive- shape. Sauce Allemande with truffle essence.

For Game Birds

The ingredients are the same as those for poultry and sweetbreads except that the Quenelles are made smaller and from a fine forcemeat of game. Sauce Salmis with the addition of truffle essence.

Accompaniment

Sauce Romaine with the addition of one-third its volume of Tomato Sauce.

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