Toulouse Garnishing

Have eight ounces of truffles cut either into balls or else minced, and cooked in a little Madeira wine; add to these truffles, sixteen mushroom heads, eight turned and the other eight fluted (No. 118) twelve pretty cocks'-combs, and twelve cocks'-kidneys. Dress in clusters both the truffles and the other ingredients, and cover the whole with a buttered veloute sauce (No. 415) or clear chicken half-glaze (No. 389). Serve separately some of the same sauce.