Garniture à la Saint-Florentin (Garnish for Large Cuts of Butcher's Meat)

Ingredients

• 10 pommes de terre Saint-Florentin (see Pommes de terre)
• 300 grammes medium cèpes
• Sauce Bordelaise Bonnefoy

Instructions

1. Prepare 10 pommes de terre Saint-Florentin as given under Pommes de terre.
2. Sauté 300 grammes of medium cèpes à la bordelaise.
3. Serve the two together as a garnish for large cuts of butcher's meat, with Sauce Bordelaise Bonnefoy as the accompaniment.