Garniture à la Châtelaine (For Joints of Butcher's Meat and Poultry)

Ingredients

• 10 artichoke bottoms
• thick Soubise
• 30 chestnuts
• braising stock of the piece
• 300 grammes pommes de terre noisette
• sauce Madère

Instructions

1. Fill 10 artichoke bottoms with thick Soubise.
2. Shell 30 chestnuts and stew them in the braising stock of the piece.
3. Prepare 300 grammes of pommes de terre noisette.
4. Serve as the accompaniment the stock of the piece added to a sauce Madère.