Garnish à la Frascati (For Meat Removes)

Ingredients

• 10 escalopes of foie gras
• flour
• butter
• 300 grammes asparagus tips
• 10 small fluted mushroom caps
• 10 truffles the shape and size of a fine olive
• 10 croissants of truffled pomme Duchesse mixture
• egg wash
• juices of the joint

Instructions

1. Season and flour 10 escalopes of foie gras, raw as far as possible, and sauté them in butter.
2. Bind 300 grammes of asparagus tips with butter.
3. Flute 10 small, very white mushroom caps.
4. Trim 10 truffles to the shape and size of a fine olive and glaze them lightly.
5. Shape truffled pomme Duchesse mixture into 10 elongated croissants, brush them with egg wash, and colour them in the oven at the last moment.
6. Arrange the garnish, framing it with the croissants, and serve with the lightly thickened juices of the joint.