Bouillonnade

Preparation

1. Trim the three kinds of meat and cut into medallions of 20 to 25 g (¾ to 1 oz) each. Arrange them in the shape of a rose on a china or earthenware plate and decorate with celery leaves (the white leaves from next to the heart) and the sprigs of tarragon.
2. Peel the carrots, cut them in two lengthwise and then cut