À la Mignon is a French cooking term for a side garnish consisting of artichokes filled with garden peas, accompanied by small chicken balls and a flourish of truffle.
The garnish is typically served with Tournedos and veal.
4 artichoke hearts
5 oz (150g) peas
4 chicken Quenelles
Warm the artichoke hearts in a pan in some butter.
Cook the peas in water with some salt and sugar, drain, and toss with some butter.
Use the peas to fill the artichoke hearts. Put on plate.
Put the Quenelles on the plate, and garnish each with a slice of truffle.