No. 652 Queues de Bœuf à la Marseillaise.
Cook and select ten of the best pieces as above, but instead of surrounding them with a sauce Durcelle spread a purée of onions, as for cotelettes à la Provençale (No. 701), a quarter of an inch in thickness over them, egg and bread-crumb twice each, and just before serving fry in very hot lard; then put a pint of brown sauce in a stewpan, with a quarter of a pint of consommé (No. 134), and a little piece of scraped garlic the size of a pea; reduce and skim till becoming a nice demi-glace, dress in pyramid, and pour the sauce round.