Chambord Garnishing

The Chambord garnishing is composed of eighteen pieces of truffles cut the shape of a clove of garlic and cooked in Madeira wine and afterward rolled in a little fish glaze (No. 399) and fine butter. Eighteen crawfish tails from which the shells have been removed and the bodies glazed. Eighteen heads of fluted mushrooms (No. 118) cooked in a little water, butter and lemon juice. Ten pieces of fish quenelles decorated with truffles. Eighteen small pieces of milt a la Villeroi (No. 698), or fillets of striped bass; a lean Spanish sauce (No. 414) reduced with Madeira and white wine, or else a lean veloute sauce (No. 415), reduced with fish broth, mushrooms and champagne wine, and buttered at the last moment. Dress the truffles, the mushroom heads and the crawfish in alternate clusters, and cover them either with the white or brown sauce; arrange around this garnishing the quenelles decorated with truffles, the Villeroi milts or fillets of striped bass, and send a third part of the sauce to the table in a separate sauce-boat.