Garniture à la Bourgeoise (Bourgeoise Garnish, for Large Cuts of Butcher's Meat)

Ingredients

• 500 grammes carrots
• 500 grammes small onions
• 125 grammes breast bacon
• butter

Instructions

1. Turn the carrots in the shape of cloves of garlic and glaze them.
2. Glaze the small onions.
3. Dice the breast bacon, blanch it and rissoler it in butter.
4. Add the garnish around the piece when it is nearly done, and let it finish cooking in the braising liquor.