Bretigny Garnishing

Remove the breasts from sixteen reedbirds, roll them in a sauce made with some gravy (No. 404), to which has been added meat glaze (No. 401), the carcasses and a little Madeira wine, the whole allowed to reduce and then strained. Have sixteen pieces of channeled mushrooms (No. 118) cooked in butter, and seasoned with salt, pepper, and chopped truffles; sixteen slices of sweetbread of one ounce each, blanched and sauted in butter and seasoned with salt, pepper and chopped parsley. Sixteen pieces of potato cut into one inch diameter balls, then blanched and sauted in butter. Range the potato balls on the ends of the dish, and place the sweetbreads, mushrooms, and reedbird breasts around in alternate clusters. Serve with this garnishing a separate sauce-boat of Madeira sauce with truffle essence (No. 395).