Bresleau Recipe

Cut pieces of cold boiled or roasted beef into cubes of one inch; to each
quart of this allow two tablespoonfuls of butter, two of flour and a pint
of stock. Rub the butter and flour together, add the stock, stir until
boiling; add a tablespoonful of onion juice, a teaspoonful of browning or
kitchen bouquet, a teaspoonful of salt, a tablespoonful of tomato catsup,
a tablespoonful of chopped parsley; add the meat; stand over the back part
of the stove until thoroughly hot; serve on a heated platter garnished
with triangular pieces of toasted bread. A few left-over olives,
mushrooms, or even a chopped truffle, may be added.

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