Noisettes of Tenderloin of Beef a la Rossini

These noisettes are prepared and cooked the same as for plain noisettes (No. 1410). Glaze and lay them on small slices of bread, a quarter of an inch thick, and the same diameter as the noisettes fried in butter. Choose some very large white, chicken livers, cut them into thick slices, saute them in some butter, and set a slice on each noisette, and on top of this a fine round slice of truffle. Mask the whole with a Madeira sauce (No. 492), with essence of truffle (No. 395) added to it.