No. 651 Queues de Bœuf à la Sicilienne.
Cook the tails as before, select ten of the best pieces, which drain well upon a cloth, have ready prepared about half a pint of sauce Durcelle (No. 704), let it get cold, then spread some over each piece of tail to entirely cover it, egg and bread-crumb, and place them in a warm oven twenty minutes, salamander a nice brown colour, dress in pyramid on your dish, and serve with some sauce aux fines herbes (No. 26) round.