Prepare twelve escalopes of beef as before, and cook them precisely as
in the last; have ready prepared two Portugal onions, which peel and
blanch ten minutes in boiling water, then put them into a stewpan just
large enough to contain them, cover with some white veal stock, add a
bunch of parsley, and stew for an hour or more till quite tender, the
smallest one will of course be the first done, take it off and keep it
hot till the second one is done, then place the largest upon a piece of
mashed potatoes in the centre of your dish, dress the escalopes around
upon a small border of mashed potatoes, the points inclining inwards;
dress the smaller onion upon the larger, and run a silver attelet
through them both; pass the stock the onions were stewed in through a
tammie into another stewpan, reduce it to a demi-glace, skim it well,
add four tablespoonfuls of brown sauce (No. 1), boil altogether a
minute, sauce over and serve.