Garniture à la Paysanne (For Butcher's Cuts and Poultry)

Ingredients

• Garniture à la Paysanne:
• Garniture Fermière
• small potatoes
• lean belly bacon
• Garniture à la Péruvienne:
• oxalis
• raw poultry flesh (two thirds of the hash)
• raw ham (one third of the hash)
• Demi-glace
• oil
• Clear Sauce Tomate

Instructions

1. Garniture à la Paysanne: prepare a Garniture Fermière.
2. Turn small potatoes into the shape of garlic cloves and add them.
3. Cut lean belly bacon into dice, blanch it and add it.
4. Garniture à la Péruvienne (for tournedos and various): peel the oxalis and trim them underneath so that they stand upright.
5. Hollow them out into cases and reserve the pulp.
6. Make a hash of raw poultry flesh and raw ham, two thirds poultry to one third ham, with the chopped oxalis pulp.
7. Bind the hash with Demi-glace, or with very reduced Allemande, according to the piece the oxalis are to accompany.
8. Fill the oxalis cases with the hash.
9. Sprinkle with a thread of oil and treat them like stuffed mushrooms.
10. Serve with clear Sauce Tomate.