I have already spoken of this famous and ever-popular dish in the recipe for Pot-au-Feu, and the recipe will be found. The soup meat is removed from the saucepan, put on a hot dish, surrounded by the vegetables cooked in the stock, and a few tablespoons of the stock is poured over the meat. It is sprinkled with gros sel (coarse salt), and the dish garnished with a few sliced gherkins. It is usually accompanied by either tomato, piquante, horse-radish or caper sauce. This is a most excellent dish.