382 Garnish à la Flamande

For Joints of Meat

Method

10 small balls of braised cabbage; 10 carrots and 10 turnips trimmed olive shape and cooked in alittle stock; 10 small plain boiled potatoes; 250 g (9 oz) salt belly of pork cooked whole with the cabbage then cut into 10 small rectangles; 10 slices smoked sausage (150 g or 5 oz.

Accompaniment

The cooking liquor from the joint.

Loading
Loading
Loading