There are different ways of preparing this. 1) a garnish of artichoke hearts, truffles, chervil and mushroom purée and potato balls for tournedos and noisettes. Alternatively, 2) a garnish of truffle slices, semolina croquettes stuffed with chopped mushrooms with sauce Nonnefoy.

"In the style of Chile." With rice and red peppers.

A garnish of noodles and asparagus tips for stuffed chicken.

On the menu this usually describes a dish made with the addition of bean sprouts and soy sauce.

"In the style of Chinon." A garnish of potatoes and cabbage stuffed with pork forcemeat, for meats.

A garnish of chipolatas, glazed onions, bacon and braised chestnuts, carrots and demi-glace.

A garnish of artichoke hearts stuffed with foie gras and mushrooms with demi-glace sauce, for tournedos and noisettes.

A garnish of braised lettuce, château potatoes and buttered meat glaze for tournedos and noisettes.

A garnish of artichoke hearts filled with peas or asparagus with potato balls and sauce Choron for tournedos and noisettes.

"Singhalese style." With curried sauce.