Garniture à la Bruxelloise (For Joints of Butcher's Meat)

Ingredients

• 10 endives
• 10 pommes Château
• 500 grammes small Brussels sprouts
• butter
• Sauce Demi-glace au Madère

Instructions

1. Braise 10 endives, keeping them very white.
2. Prepare 10 pommes Château.
3. Blanch 500 grammes of small Brussels sprouts and stew them in butter.
4. Serve as the accompaniment a Sauce Demi-glace au Madère, made a little thin.