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TOULOUSE RAGOUT (for garnishing large or small dishes)

Cook separately equal quantities of the following ingredients, as many as may be required for the dish it is intended to garnish. Button mushrooms, cockscombs, sliced truffles, quenelles, and scallops of sweetbread. Pour over these as much nicely-flavoured white sauce as will cover them, and when they are quite hot the garnish will be ready for use. Time to simmer the whole together, three minutes.