Garniture à la Niçoise (Garnish for Butcher's Joints and Poultry)

Ingredients

• 250 grammes tomatoes
• 300 grammes French beans
• 400 grammes small pommes Château
• Jus lié

Instructions

1. Prepare 250 grammes of tomatoes as in the preceding Garniture à la Niçoise.
2. Bind 300 grammes of French beans with butter.
3. Cook 400 grammes of small pommes Château.
4. Arrange the tomatoes on the item to be garnished, with the French beans and potatoes around it in alternating bunches.
5. Serve with Jus lié.