Imperial Garnishing

Have a half pound or eight whole truffles peeled and cooked in champagne; eight escalops of foies-gras, breaded a la Villeroi, and fried; sixteen pieces of fluted mushroom heads (No. 118) cooked in butter. lemon juice and water; eight cocks'-combs and eight cocks'-kidneys, sixteen chicken quenelles made with a teaspoon (No. 155). Arrange the foies-gras at the end of the dish and the remainder of the garnishing in clusters around, and cover with a little half-glaze sauce (No 413) and Madeira. Serve in a separate sauce-boat a financiere sauce (No. 464).