Garniture Opéra (Garnish for Noisettes and Tournedos)

Ingredients

• tartlet crusts
• chicken livers
• Madeira
• pomme Duchesse mixture
• breadcrumbs
• fat
• asparagus tips
• butter
• the deglazing base from the pan

Instructions

1. Sauté chicken livers in Madeira and fill the tartlet crusts with them, using crusts of a size proportionate to the item being treated.
2. Shape small croustades from pomme Duchesse mixture, breadcrumb them, fry them and hollow them out.
3. Fill the croustades with asparagus tips bound with butter.
4. Finish the deglazing base with butter and serve it with the garnish.