Originally Posted by mgm9128
Chicken stuffed with foie gras, turnips, girolles à la crème, sauce poulette
"The beef itself, lightly rubbed with saltpetre and then gone over with salt, was carved into slices of a flesh so fine that its mouth-melting texture could actually be seen. The aroma it gave forth was not only that of beef-juice-smoking like incense, but the energetic smell of tarragon with which it was impregnated and the few, very few, cubes of transparent, immaculate bacon in the larding. The rather thick slices, their velvety quality guessed at by every lip, rested languidly upon a pillow made of a wide slice of sausage, coarsely chopped, in which the finest veal escorted pork, chopped herbs, thyme, chervil ... But this delicate triumph of pork-butchery, cooked in the same broth as the beef, was itself supported by ample cuts from the breast and win fillets of farm chickens, boiled in their own juice with a shin of veal, rubbed with mint and wild thyme. And, to pop up this triple and magnificent accumulation, behind the white flesh of the fowls ... was the stout, robust support of a generous layer of fresh goose-liver simply cooked in Chambertin. The arrangement was repeated again, in the same alternating order, forming distinctly separate parts, each marked by a boundary of assorted vegetables cooked in the broth and then slightly warmed in butter; each guest was to extract, in one stroke, between spoon and fork, the quadruple enchantment which was his share...."
You still have some work to do, bro.