Garniture à la Renaissance (Pour Relevés de Boucherie)

Ingredients

• carrots
• turnips
• green beans
• asparagus tips
• cauliflower
• sauce Hollandaise
• new potatoes
• butter
• pan juices

Instructions

1. Scoop carrots and turnips with the large fluted spoon, cook them in consommé and glaze them.
2. Cook small green beans, left whole or cut only in two.
3. Tie asparagus tips into small bundles, each ringed with a band of blanched carrot.
4. Coat bouquets of cauliflower lightly with sauce Hollandaise.
5. Cook new potatoes in butter.
6. Dish the garnish in clearly separated bouquets around the joint, and serve its cooking juices as the accompaniment.