Procure and dress a noix de veau as in the last, excepting the udder,
which is not required, and you need not be particular about its being
the leg of a cow calf; when cooked make a border of mashed potatoes
round your dish, upon which dress several pieces of nice cauliflowers,
(about the size of eggs,) which you have previously boiled, place the
noix in the centre the last thing before serving, and have ready the
following sauce: put thirty spoonfuls of white sauce (No. 7) in a
stewpan with ten of the gravy from the noix, (free from fat,) boil ten
minutes, then add half a gill of cream and a little sugar, pour the
sauce over the cauliflowers, glaze the noix and serve immediately,
throwing a few green peas, well boiled, round.