Chevreuse Garnishing

Eight ounces of truffles cut in small slices, heated in Madeira wine and some meat glaze (No. 401). Sixteen ounces of foies-gras of either duck or goose, weighing in all about a pound. Thirty-two pieces of stuffed Spanish olives. Mingle these garnishings together in a sautoire, and add one quart of supreme sauce (No. 547), and at the very last moment add two ounces of very fine butter.