À la Marquise is a French cooking term for a garnish. It has, however, at least two interpretations.
One simple interpretation is a dish garnished with a sauce. The sauce is Hollandaise Sauce into which cooked asparagus tips and either caviar or truffles are mixed in.
A more elaborate interpretation sees this garnish as an actual side-dish on the diner’s plate. It is used as an accompaniment for Tournedos, veal and poultry. See Cooking Tips below for a full description of this more elaborate version.
8 stalks of asparagus
4 pieces of marrow
200 ml Parisienne Sauce (aka Allemande Sauce)
20 g crab butter
Make the Parisienne Sauce; set aside.
Poach the marrow for a few minutes in simmering water, then dice it. Peel the asparagus, then cook it in boiling water. Cut the asparagus into 1 inch (2 cm) pices. Dice the truffles.
Warm the vol-au-vents.
Mix the diced marrow, the cooked and cut asparagus, the diced truffles, the crab butter and the Parisienne Sauce, then fill the vol-au-vents with the mixture.