Minions of Tenderloin of Beef a la Baillard

First cook the minions the same as for the plain (No. 1399); dress them flat on a very hot dish; on each minion lay a piece of foies-gras removing it from the terrine with a spoon. Cover the whole with good Madeira sauce (No. 492) to which has been added truffles cut in fine Julienne and fresh mushrooms.