Garniture à la Marseillaise (Garnish for Butcher's Joints)

Ingredients

• 10 small tomato halves
• a thread of oil
• a touch of garlic
• 10 large olives
• 10 fine anchovy fillets
• potatoes cut in shavings and fried (one between each tomato)
• Sauce Provençale

Instructions

1. Halve 10 small tomatoes and hollow them out.
2. Poach them in the oven with a thread of oil and a touch of garlic.
3. Turn and stuff one large olive for each tomato, ring it at the base with a fine anchovy fillet, and set one on each tomato.
4. Fry potato shavings and set one between each tomato.
5. Serve with Sauce Provençale.