434 Garnish Opéra

For Noisettes and Tournedos

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 cooked tartlet cases of a size in keeping with the item being prepared, filled with sautéed chicken livers mixed with Madeira Sauce; small round shapes of Duchesse potato, egg and breadcrumbed, deep fried, emptied out to form cases then filled with buttered asparagus tips.


The cooking juices deglazed then thickened and enriched with butter.