Braise a piece of beef of three pounds, as for No. 479, adding a quarter of a cooked cauliflower, half a cupful of flageolet-beans, and a cupful of cooked carrots cut with a vegetable-scoop five minutes before serving. Place the vegetables with the skimmed gravy in a pan, reduce for five minutes. Dress the beef on a hot dish, arrange the vegetables in four heaps, one at each end of the dish and one op each side of it. Pour the gravy over the beef, and serve.