Noisettes of Tenderloin of Beef, Rossini

Thin, pan fried tenderloin slices with Madeira sauce and truffles.

After preparing them exactly as for plain noisettes, glaze and place them upon small pieces of toast, about a quarter of an inch in thickness, and the same shape and size as the noisettes, and fry them in a little oil. Select some very large chicken livers, and cut them into pretty thick slices, and cook them in some butter in a pan; place a slice on each noisette, and then a round slice of truffle on this; cover the whole with Madeira sauce with a small quantity of essence of truffle added to it.