Godard Garnishing
From The table, 1889
Serves 2
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 123. The excerpt below is the record exactly as published.
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
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