Garniture à la Parisienne (Potato and Artichoke Garnish, For Butcher's Cuts and Poultry)

Ingredients

• 600 grammes pommes de terre à la Parisienne
• 10 artichoke bottoms
• butter
• tongue
• stiff Velouté
• Sauce Demi-glace

Instructions

1. Prepare 600 grammes of pommes de terre à la Parisienne, as given in the Chapter on Vegetables.
2. Stew 10 artichoke bottoms in butter.
3. Make a salpicon of tongue, mushrooms and truffles in equal parts and bind it with a stiff Velouté.
4. Garnish each artichoke bottom with the salpicon, heaped in a dome.
5. Glaze over a brisk fire or under the Salamander.
6. Serve with Sauce Demi-glace.