Put into a small stewpan and boil one pint of half-glaze sauce and one-half pint of ordinary Poivrade sauce. Complete with a garnish composed of half an ounce of gherkins, half an ounce of the hard-boiled white of an egg, one ounce of salted tongue, one ounce of truffles, and one ounce of mushrooms. All to be cut Julienne-fashion and short.

Served with mutton cutlets and designated à la Réforme.