Garniture Marquise (For Noisettes, Tournedos and Poultry)

Ingredients

• 10 small fluted tartlet crusts
• 250 grammes spinal marrow (amourettes)
• 125 grammes asparagus tips
• 50 grammes truffle
• 1 1/2 decilitres sauce Allemande
• Crayfish butter
• Duchesse potato mixture
• Very reduced tomato purée

Instructions

1. Poach the spinal marrow and cut it into small lengths.
2. Cut the truffle into julienne.
3. Finish the sauce Allemande with crayfish butter, then bind the spinal marrow, the asparagus tips and the truffle with it.
4. Garnish the 10 small fluted tartlet crusts with this mixture.
5. Add very reduced tomato purée to the Duchesse potato mixture and shape 20 small pains de la Mecque.
6. Bake them in the oven a few minutes before dressing.