Garniture à la Zingara (Ham, Tongue and Truffle Julienne Garnish for Veal and Poultry)

Ingredients

• 100 grammes lean ham and scarlet tongue
• 100 grammes mushrooms
• 50 grammes truffles
• Tomatoed Sauce Demi-glace

Instructions

1. Cut 100 grammes of lean ham and scarlet tongue into julienne.
2. Cut 100 grammes of mushrooms and 50 grammes of truffles into julienne in the same way.
3. Combine them and finish with a tomatoed Sauce Demi-glace flavoured with tarragon.