Œufs Opéra (Eggs sur le Plat with Chicken Livers and Asparagus Tips)

Ingredients

• eggs
• chicken livers
• Madeira
• asparagus tips
• butter
• veal gravy

Instructions

1. Cook the eggs sur le plat in the usual way.
2. Cut chicken livers into dice and sauté them with Madeira.
3. Bind asparagus tips with butter.
4. Set a bouquet of the livers on one side of the yolks and a bouquet of asparagus tips on the other.
5. Surround with a ribbon of reduced and buttered veal gravy.