Garniture à la Chipolata (for Butcher's Meat Joints and Poultry)

Ingredients

• 20 small onions
• 10 chipolata sausages
• 10 chestnuts
• 125 grammes belly bacon
• 20 carrots turned into olive shapes and glazed (optional)
• Sauce Demi-glace
• the cooking base of the piece under treatment

Instructions

1. Glaze the 20 small onions.
2. Cook the chipolata sausages.
3. Cook the chestnuts in consommé.
4. Cut the belly bacon into dice and brown them.
5. If wished, turn 20 carrots into olive shapes and glaze them.
6. Arrange the garnish and serve with Sauce Demi-glace to which the cooking base of the piece has been added.