Garniture à la Mascotte (for Noisettes, Tournedos and Poultry)

Ingredients

• 10 raw artichoke bottoms
• 20 small potatoes
• 10 small balls of truffle
• white wine
• veal stock (fonds de veau)

Instructions

1. Cut the raw artichoke bottoms in quarters and sauté them in butter.
2. Turn the small potatoes into olive shapes and cook them in butter.
3. Prepare the 10 small balls of truffle.
4. Prepare the noisettes, tournedos or poultry in cocotte and set the garnish around them.
5. Deglaze with white wine and veal stock for the accompaniment.