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Bayard Garnish

This is made up of truffle, tongue, mushrooms, artichokes, Madeira, Spanish sauce, bread and goose's fat liver, prepared as follows: Cut a truffle into very thin round slices, also a little cooked smoked beef tongue, three mushrooms and two artichoke bottoms. Put them all in a saucepan on the fire with half a wineglassful of Madeira, boil for about five minutes or until reduced to one-half its original bulk; add a breakfast cupful of Spanish sauce and cook for a quarter of an hour longer. Surround the dish with croutons of bread covered with slices of cooked goose's fat liver.