1.   Add the reserved juices from the grapefruit segments to the skillet and stir to blend.

2.   Add tomatoes and reserved juice to pan, and bring to a simmer.

3.   Add reserved juice and sherry.

4.   Chop or process tomatoes and add to reserved juice.

5.   Gradually add flour to reserved juice, stirring until smooth.

6.   Place the reserved juice in a small saucepan and heat it until it reduces a little.

7.   Pour the reserved juices over the top layer of bread.

8.   Spoon some of reserved juice over chicken.

9.   Stir well and return the veal and its reserved juices to the casserole.

10.   Strain the cooled liquid through a fine sieve into the reserved juice, pressing down with the back of a spoon to extract all the liquid.