Garniture à la Bouquetière (Flower-Girl Garnish, for Relevés of Butcher's Meat)

Ingredients

• 250 grammes carrots
• 250 grammes turnips
• 250 grammes small pommes Château
• 150 grammes peas
• 150 grammes green beans
• butter
• 250 grammes cauliflower
• Sauce Hollandaise
• the gravy of the piece

Instructions

1. Scoop the carrots and turnips out with the spoon and glaze them.
2. Prepare the small pommes Château.
3. Dice the green beans and, at the moment of serving, bind them and the peas with butter.
4. Divide the cauliflower into bouquets and coat them lightly with Sauce Hollandaise.
5. Dress all the elements around the piece in well-separated bouquets, alternating the colours.
6. Serve with the gravy of the piece, thoroughly degreased and drawn clear.