Aquitaine Garnishing

Have a pound of escaloped duck livers sauted in butter; half a pound of small button mushrooms cooked with butter, lemon juice, salt and water; a quarter of a pound of small whole truffles, cooked in Madeira wine; half a pound of pressed beef palate cut cock's-comb shape, warmed in meat glaze (No. 401) and butter. Infuse a stick of Ceylon cinnamon for ten minutes in a gill of Madeira wine; strain this through a napkin into a quart of reduced espagnole sauce (No. 414). Dress the garnishing in clusters, pour over half the sauce and serve the remainder in a separate sauce-boat. This garnishing can be used for entrees; if this be the case, mix the ingredients composing it together in a sautoire with the sauce, and dress them.