Eggs Opéra

Ingredients

• eggs
• 1 bunch chicken livers, diced and sautéed in Madeira
• 1 bunch asparagus tips bound with butter
• veal juice, reduced and butter-mounted

Instructions

1. Cook the eggs as usual on a plate. After cooking, garnish them on one side with a bouquet of diced chicken livers that have been sautéed in Madeira. On the other side, place a bouquet of asparagus tips bound with butter (liées au beurre). Surround the plate with a border of reduced and butter-mounted veal juice (jus de veau réduit et beurré — a light glace made by reducing veal stock and whisking in butter).