No. 639
Andalouse Garnishing
Garniture a l'Andalouse
Made with eight braised lettuce, eight small Chorisos (smoked sausages) cooked with the cabbage, two pounds of cabbage, half a pound of chick peas; one pound of braised ham; one pint of espagnole sauce (No. 414) reduced with two gills of tomatoes (No. 730). Dress the lettuce, the cabbage and the chick peas in clusters, range the sausages on one end and the ham on the other.