Home › The Waldorf Kitchen › Toulouse Garnish

Toulouse Garnish

This is made of goose's fat liver, mushrooms, sweetbreads, sheep's kidneys and truffles, prepared as follows: Cut some slices from a cooked goose's fat liver, having them of uniform size and shape; keep them hot over the fire in a buttered sautepan, and before using, slightly glaze them. Cook some mushrooms in butter and lemon juice, braise some sweetbreads, and poach (or cook in water) some sheep's kidneys, masking all of them, when ready, with veloute sauce. Trim some truffles as round as possible; boil them in wine and a small quantity of meat or fowl glaze, and afterwards brush them over with butter. A tureenful of Toulouse sauce should accompany.