This recipe is for using up boiled beef which has already been used for making soup (see Pot-au-Feu).
English cooks may like to adapt it for beef left over from Sunday's joint.
Make a.
thick sauce with 6 tablespoonfuls of dripping or fat, flour, salt, and pepper, and moisten with a little water or stock, preferably from the pot-au-feu.
When it has the consistency of very thick soup, bind with the yolks of egg, beaten and mixed with a little'vinegar in a basin.
Gradually pour the hot but not boiling sauce into them, stirring the while.
Do not let it boil after adding the eggs.
Having drained the boiled beef from the pot-au-feu thoroughly, put it, or some cold meat, in a dish, and cover it with the thick sauce.
Scatter the crumbled stale bread over it, with 4 tablespoonfuls of melted fat.
Put in the oven until crisply browned.
When ready, pour off the surplus fat on the sauce round the beef, and serve it as it is, in the dish, with extra tomato sauce or a sauce piquante, handed separately.