Garniture à la Brabançonne (for Butcher's Meat Joints)

Ingredients

• 10 tartlet crusts
• small Brussels sprouts
• sauce Mornay
• pomme Duchesse mixture
• jus lié (thickened gravy)

Instructions

1. Blanch the small Brussels sprouts and stew them in butter.
2. Garnish the 10 tartlet crusts with them, coat with sauce Mornay and glaze at the moment of serving.
3. Shape 10 croquettes of pomme Duchesse in the form of flat discs (palets).
4. Serve with jus lié.