Garnish à la Flamande (Flemish Garnish)

Ingredients

• 10 small balls of braised cabbage
• 10 carrots turned to the shape of olives
• 10 turnips turned to the shape of olives
• consommé
• 10 small potatoes à l'anglaise
• 250 grammes belly bacon
• 150 grammes saucisson
• base juices of the joint

Instructions

1. Braise the cabbage and mould it into 10 small balls, cooking 250 grammes of belly bacon with it.
2. Turn 10 carrots and 10 turnips into olive shapes and cook them down in consommé.
3. Cook 10 small potatoes à l'anglaise.
4. Cut the cooked bacon into 10 small rectangles.
5. Cut 150 grammes of saucisson into 10 rounds.
6. Arrange the garnish and serve with the base juices of the joint.