Cook and dress the tails as before, have ready a quart of sauce au jus
d’échalotte (No. 16), but not quite so acid as there directed, reduce
till rather thick; have ready a good tablespoonful of chopped gherkins,
and when the sauce is boiling throw them in, season with a little sugar
and salt, sauce over, and serve. The sauce requires to be thick enough
to adhere to the pieces of tails.