This crisp, golden gratin is one of the favorite Niçois ways to use leftover beef. In Provence they use what is left of their pot-au-feu.
Serve with a chilled dry white wine or a rosé, since the dish is not as strong as its ingredients may suggest.
Remove the bay leaf and pour half of the sauce into the oiled baking dish. Put the slices of beef and the capers on the sauce and pour the rest of it over them. Sprinkle with bread crumbs and the remaining olive oil.
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