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BEEF OLIVES (Au Roi)

Take long, thin slices of beef, and lay over them equal quantities of mushroom, parsley, and chopped onion. The vegetables must be carefully prepared; a spoonful of each will be sufficient for six slices of meat. Mash two pounds of boiled potatoes. Mix a spoonful of flour to a quarter of a pint of cream, and the yolks of two eggs well beaten, with a little pepper and salt, and add it to the mash. Spread the mixture over the olives; roll them up, tie with a narrow tape, and fry, or put them into the oven for about half an hour. Serve with a good brown sauce, or they may have an edging of potatoes. Time, half an hour. Probable cost, without the meat, 1s.