Garniture Bristol (For Joints of Butcher's Meat)

Ingredients

• 10 small rizot croquettes
• 1 half-litre cooked flageolets
• Velouté
• 20 small round potatoes
• butter
• dissolved meat glaze
• braising stock of the piece

Instructions

1. Shape 10 small rizot croquettes to the form and size of an apricot.
2. Bind 1 half-litre of cooked flageolets with Velouté.
3. Cook 20 small round potatoes the size of a walnut in butter, then coat them with dissolved meat glaze.
4. Serve the braising stock of the piece as the accompaniment.