Prepare and stew a sirloin as described, glaze and salamander it, place
a low border of mashed potatoes round the dish, and at each end put a
croustade of bread cut in the shape of flat vases; then have ready
boiled and cut three inches in length, fifty fine heads of asparagus;
dish them in, crown upon the potatoes; then have a quart of very young
peas, nicely boiled; put them into a stewpan with a teaspoonful of
sugar, a little pepper and salt, and four pats of butter; toss them over
the fire till the butter is melted; put them in the croustade at each
end of the dish, place the beef in the centre, pour a sauce aux
concombres (No. 103) round the beef and serve. (For the sauce aux
concombres, see No. 103).