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Godard Garnish

This is made of truffles, cockscombs, sweetbreads and forcemeat quenelles seasoned and prepared as follows: Boil the required quantity of truffles, cockscombs and sweetbreads studded with fillets of truffles separately, in rich stock seasoned with salt and pepper, and boil also in the same liquor some large forcemeat quenelles. Arrange this garnish in small heaps round the dish.