Garniture à la Saint-Germain (Pea Timbale Garnish for Relevés of Butcher's Meat)

Ingredients

• 200 grammes pea purée
• 50 grammes butter
• 1 décilitre cream
• 4 egg yolks
• 2 whole eggs
• 1 pinch powdered sugar
• 20 small pommes fondantes
• 20 carrots
• The pan juices of the joint
• Sauce Béarnaise

Instructions

1. Work together 200 grammes of well-green pea purée, 50 grammes of butter, 1 décilitre of cream, 4 egg yolks, 2 whole eggs and a pinch of powdered sugar.
2. Fill small dariole moulds with this mixture and poach them, to give 10 timbales.
3. Prepare 20 small pommes fondantes.
4. Turn 20 carrots to the shape of olives and glaze them.
5. Dress the timbales, potatoes and carrots as a garnish; serve the pan juices of the joint with it, and sauce Béarnaise apart.