Garniture à la Maillot (Serves for Large Cuts of Butcher's Meat, but is Special to Hams)

Ingredients

• 10 carrots
• 10 turnips
• 20 small onions
• 10 half-lettuces
• 100 grammes green peas
• 100 grammes green beans
• Butter
• Thickened jus

Instructions

1. Turn the carrots and turnips into large olives and cook them in consommé.
2. Glaze the 20 small onions.
3. Braise the 10 half-lettuces.
4. Bind the green peas and the green beans with butter.
5. Serve with thickened jus.