Garniture à la Bréhan (For Joints of Beef and Veal)

Ingredients

• 10 small artichoke bottoms
• purée of broad beans
• 10 slices of truffle
• 10 bouquets of cauliflower
• sauce Hollandaise
• 10 small potatoes
• butter
• parsley
• braising juices of the piece

Instructions

1. Fill 10 small artichoke bottoms with purée of broad beans, shaping it into a dome.
2. Set a slice of truffle on each.
3. Coat 10 bouquets of cauliflower lightly with sauce Hollandaise.
4. Cook 10 small potatoes in butter and sprinkle them with parsley.
5. Serve the braising juices of the piece as the accompaniment.