238 | Godard Garnishing.
—Take six godiveau quenelles (No. 221), two truffles cut dice-shaped, six cocks’ combs, six cocks’ kidneys, and three mushrooms cut into square pieces; add half a glassful of Madeira wine, a pinch of salt, and half a pinch of pepper. Cook in a saucepan for five minutes, then add a pint of Madeira sauce (No. 185); boil again for five minutes, and serve when needed.