The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

it again over the fire, boil five minutes, skim, and serve. No. 192. _Potage de Homard._ Take all meat from a hen lobster, break up the shell and small claws in a mortar, and put them into a stewpan, with five pints of consommé, place it at the corner of the fire to simmer half an hour; then mix the red spawn with a quarter of a pound of butter, as directed (No. 77); then put two onions, a piece of carrot, and half a turnip, in slices, into a stewpan, with a few sprigs of parsley and thyme, two bay-leaves, a blade of mace, four cloves, and a quarter of a pound of butter; stir them ten minutes over a moderate fire, then add the flesh of the lobster, previously well pounded, reserving a few slices for the tureen, and half a pint of second stock; boil it a minute, then add a quarter of a pound of flour; mix it well, and moisten with the stock from the shells which strain into it; season with a little cayenne pepper and essence of anchovies; boil it five minutes, then rub it through a tammie, and put it into a clean stewpan; let it boil ten minutes at the corner of the fire, skim it well, and when upon the point of serving, stir in the quarter of a pound of lobster butter; do not let it boil afterwards; pour it into the tureen over the fillets of lobster, and serve very hot. This soup requires to be quite a red colour. No. 193. _Potage à la Chanoinaise._ Make a white roux of a quarter of a pound of butter and six ounces of flour; add five pints of white consommé (No. 134) and three pints of milk; when boiling, skim well: add three tablespoonfuls of essence of anchovy, two do. of Harvey sauce, a bunch of thyme, parsley, bay-leaf, half a spoonful of salt, do. of sugar, and a little cayenne pepper; pass through a tammie; have ready the soft roes of three mackarel, cut in square pieces, and