Garniture à la Tivoli (Mushroom and Asparagus Garnish for Noisettes, Tournedos and Poultry)

Ingredients

• 10 fine mushrooms
• Cockscombs
• Cock's kidneys
• Sauce Allemande
• Asparagus tips
• Buttered jus lié

Instructions

1. Grill 10 fine mushrooms.
2. Make a ragout of cockscombs and sliced cock's kidneys and bind it à l'allemande.
3. Fill the grilled mushrooms with the ragout.
4. Tie the asparagus tips into 10 small bundles.
5. Dress the mushrooms and the asparagus bundles as a garnish, and serve buttered jus lié with it.