Hind Saddle of Lamb a la Paganini

Have the saddle prepared and cooked the same as for Florentine (No. 1740); dress the meat and garnish around with slices of foies-gras intercalated with slices of truffles; cover these with a supreme sauce (No. 547) and lay on top partridge quenelles decorated with truffles. The saddle may be garnished with skewers thrust into it composed of double cocks'-combs and glazed truffles. Serve a sauce-bowl of supreme sauce at the same time as the saddle.