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Durand Garnish

This is made of bacon, ham, sweetbreads, Spanish sauce, truffles, mushrooms, chicken quenelles, olives, cockscombs, beef palates, chicken livers, eggs, crayfish tails, oysters, gherkins, and sweet herbs prepared as follows: Place a large slice of fat bacon in a saucepan, when melted, remove any lean that there may be and add a bacon in a saucepan, when melted, remove any lean that there may be and add a slice of ham cut into small slices, a lump of fresh butter, and either a calf's or lamb's sweetbread cut into large dice; moisten with Spanish sauce and the dripping from a roasted leg of mutton carefully skimmed and passed through a tammy. Add thick slices of truffles, mushrooms, chicken quenelles, stoned olives stuffed with truffles-forcemeat, boiled blanched cockscombs and beef palates, the latter cut into dice, and lastly some chicken livers; simmer by the side of the fire, and just before serving, add the yolks of six hard-boiled eggs, a few crayfish tails and four dozen oysters blanched and warmed for a minute in mutton gravy, and season with gherkins and mixed sweet herbs; when done, clear off all grease and pour the garnish over the joint it is about to be served with.