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

(see Turbot à la Hollandaise, No. 206,) in which you introduce a tablespoonful of the best salad oil. To fry fish in oil you merely require to cover the bottom of your sauté-pan and let it get very hot before you put the fish in it. No. 226. _Filets de Brill en matelote._ Fillet and fry the fish as above, dish it on a border of mashed potatoes, and place the following sauce in the centre:--peel about forty button onions, and pass them in a stewpan with two ounces of butter and a little sugar; when of a light brown colour add two tablespoonfuls of wine, set it on the fire five minutes, then add a quart of brown sauce and eight tablespoonfuls of stock, set it on the corner of the fire to boil forty minutes, skim it, then add twenty quenelles (No. 120), twenty heads of mushrooms, a teaspoonful of essence of anchovy, one of Harvey sauce, and one of mushroom catsup, with a little cayenne pepper. No. 227. _John Dorée._ Of all fish this one is perhaps the most delicious, although but recently in vogue; their appearance has been a great objection to them; considering this I have studied to discover several ways of dressing them to improve their appearance and flavour; to dress them plain you boil them in the same way as brills, allowing about the same time for the same weight, and ascertain when done by the same means; serve on a napkin; garnish the parts that are broken with double parsley, and serve anchovy sauce in a boat. No. 228. _John Dorée à l’Orléannaise._ Procure a very fresh dory about five pounds in weight, then have ready half a pound of forcemeat of fish (No. 124), in a basin, with which mix a little chopped thyme and parsley, season rather high, stuff your dory with it, lay it in a fish kettle with three onions, a carrot, turnip, head of celery, a bunch of parsley, thyme, and bay-leaf, one tablespoonful of salt, four cloves, two glasses of port wine, two of vinegar, and