Typical of classic cuisine on grand scale. There are various ways of preparing it. 1) mushrooms sautéed with chicken livers, braised lettuce, potatoes parisienne and Madeira sauce or 2) asparagus tips, lamb sweetbreads, truffles and suprême sauce, used as a garnish for large joints of meat, tournedos and noisettes. 3) A braised chicken carcass filled with asparagus tips, the breast meat carved and arranged on top, coated with sauce suprême and decorated with more asparagus, lamb's sweetbreads and truffles.
