Brussels Garnishing

One pound of Brussells sprouts, blanched and cooked in consomme (No. 189). Half a pound of salt pork cut in slices and broiled. Half a pound of carrot balls three quarters of an inch in diameter, blanched, cooked in consomme (No. 189) and reduced to a glaze. Half a pound of small blanched onions braised and glazed. One pound of Chipolata sausages cut in two lengthwise. Dress all these garnishings in different groups around the remove, and serve separately a sauce-boat of half-glaze sauce (No. 413) with ham essence (No. 390) added.