Garniture à la Jardinière (For Large Cuts of Butcher's Meat)

Ingredients

• 125 grammes carrots
• 125 grammes turnips
• 125 grammes green peas
• 125 grammes small flageolet beans
• 125 grammes green beans
• 10 bouquets cauliflower
• Butter
• Sauce Hollandaise
• Clear jus

Instructions

1. Cut the carrots and turnips out with a plain or fluted spoon-cutter, cook them in consommé and glaze them.
2. Cut the flageolets and the green beans into small lozenges.
3. Bind the peas, the flageolets and the green beans with butter, each separately and at the last moment.
4. Cook the cauliflower bouquets freshly.
5. Arrange the elements around the joint in distinct bouquets, alternating the shades.
6. Coat each cauliflower bouquet with a teaspoonful of sauce Hollandaise.
7. Serve with clear jus.