ALI-OLI MONSTRE (Provencal Feast Dish)
(VEGETABLES, FISH AND BEEF FOR AIOLI PLATTERS)
(12 portions)

1 double batch AIOLI SAUCE
6 small artichokes, boiled or vinegared
7 lbs cod filets, poached
1 lb beef carpaccio
1/2 lb frozen snowpeas, blanched
1/2 lbs green beans, blanched
1 lb carrots, peeled, sliced and blanched
3 lbs coliflower florets, blanched
1 lb chickpeas cooked
3 large red peppers, sliced
1 lb small potatoes, boiled
6 eggs, hard boiled, peeled and sliced in half
4 tb small, drained capers
1/2 cup chopped fresh cilantrillo or parsley.

Spoon some Sauce over vegetables and fish and meat in 12 individual one portion platters. Each plate must include some of everything. Garnish with capers and parsley or cilantrillo. Pass more Sauce in a saucer.