Proceed with the beef just as in the last, but put a roll of veal
stuffing (No. 127) in the centre, the carrots and onions only being
required for flavour are cut in small slices; press your beef as in the
last, but thicken the stock with a little roux to form a thin brown
sauce, with which make a good sauce piquante (No. 27), which flavour
slightly with a little scraped garlic, place the beef in your dish, and
the sauce upon ice, when nearly cold and ready to set pour it over,
sprinkling the top with grated crust of bread, with which you have mixed
some chopped gherkins, it is then ready to serve.