French Garnishing

Twenty-four pieces of truffles, the size and shape of a crescent olive, in a good half-glaze sauce (No. 413) with Madeira. Six ounces of cooked cock's-combs and four ounces of cooked cock's-kidneys. Twenty-four small mushroom heads, turned (No. 118), sauted, drained and rolled in meat glaze (No. 401) and fresh butter, twenty-four pieces of small chicken quenelles (No. 89) poached in a small pointed mold decorated with truffles, twenty-four crawfish tails, shelled and sauted in butter, seasoned with salt, lemon juice, chopped parsley, meat glaze (No. 401) and fresh butter. A French sauce (No. 467), to be served separately.