Grimod Garnishing

Ten ounces of cooked cock's-combs warmed in a little dry Madeira and half-glaze sauce (No. 413). Twenty ounces of cock's-kidneys poached the same as quenelles, drained and thickened with meat glaze (No. 401) and butter. Twenty ounces of foies-gras quenelles, mixed in and thickened with a half-glaze sauce and Madeira. Arrange all of these in clusters around a remove, and serve separately a Grimod sauce (No. 475).