Fermiere Garnishing

Sixteen persons.—One pound and a half of braised cabbage (No. 2706), arranged in clusters. Eighteen small braised lettuce (No. 2754), eighteen potatoes, cut olive shaped, blanched, cooked afterward in broth, and let fall to a glaze. Eighteen pear shaped carrots, blanched, and cooked in white broth, then let fall to a glaze. Dress all these garnishings in clusters, being careful to alternate tastefully the different colors. Serve separately thickened gravy (No. 405).