With Truffles.—Place the garniture of truffles on and around the meat, turn the drippings on the whole, and serve.
With Tomatoes.—Surround the meat with stuffed tomatoes, strain the gravy on the whole, and serve.
On Purées.—Spread either of the following purées on the dish, place the meat over it, strain the drippings on the whole; and serve:
Purées of asparagus, beans, cauliflowers, celery, Lima beans, onions, green peas, potatoes, and mushrooms.
With Cabbage.—Surround the meat with Brussels cabbages, prepared au jus; strain the drippings on the whole, and serve.
With Quenelles.—Place twelve quenelles of chicken around the meat, and serve with the drippings.
TO DECORATE.
When served in any way as described above, one or two or more skewers may be run through craw-fish and a slice of truffle, and stuck in the meat, or through sweetbreads au jus, and slices of truffles. It makes a beautiful and good decoration.
The skewers may also be run through chicken-combs, prepared as for farce; first through a comb, then through a slice of truffle, through a sweetbread, again through a slice of truffle, then through a craw-fish, and lastly a slice of truffle, or the reverse, according to fancy.