"Beef on a thread." Fillet, rump or sirloin of beef, off the bone, is rolled and tied with string, sealed on all sides and then dropped into a broth with a mirepoix of vegetables and onion clouté. The meat is suspended by the string so that it does not touch the bottom. It is served with watercress, mustard and horseradish or gherkins (US: dill pickles).
