Minions of Tenderloin of Beef a la Salvini

Prepare and cook the minions as for plain (No. 1399), lay them on a dish, glaze them, and place on top of each minion a slice of plainly cooked duck's liver the same shape, but smaller than the minion, and on top of each piece of liver, a slice of black truffle. Cover the minions with an allemande sauce (No. 407), with parmesan cheese, adding to it some minced mushrooms and chopped parsley. Brown in a very hot oven or under a gas salamander (Fig. 123).