Cut the meat in slices and serve them on a dish, arranged according to
fancy, and serve with a _piquante_, _poivrade_, _Mayonnaise_,
_Provencale_, _ravigote_, or _remolade_ sauce. It may also be decorated
and served like cold mutton, in _vinaigrette_.
_Another way._--Put a piece of butter the size of an egg in a stewpan
and set on a good fire, mix in when melted two teaspoonfuls of flour,
stir till of a brownish color, when add a saltspoonful of chopped
parsley, four leaves of tarragon, salt, pepper, and half a pint of broth
(more or less of the above according to the quantity of meat you have
left), boil the whole fifteen minutes; then, if what you have left is
from an entire piece, cut it in slices, lay them in the pan, and serve
when warm enough, as it is.
If what you have left is in pieces or slices, you merely place them in
the pan and serve with the sauce when warm.