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

four quarts of water, set it over a slow fire for an hour to stew, drain it well and dish it without a napkin, have ready the following sauce:--put four yolks of eggs in a stewpan with half a pound of butter, a saltspoonful of salt, a little white pepper, and three tablespoonfuls of tarragon vinegar; stir it over the fire (with a wooden spoon,) till the butter is melted and thickens, then add an ounce of lobster spawn (that has been pounded with an ounce of butter and passed through a hair sieve), mix it well together, then add eighteen spoonfuls of bechamel sauce (No. 7), stir it over the fire till it becomes red and thickish, then add a few drops of essence of anchovy, and a little cayenne pepper, with a pinch of sugar, pass it through a tammie, then add six gherkins cut in large fillets, and thirty fillets of boiled beet-root the same size as the fillets of gherkin; pour it over the fish, and garnish with craw fish, and sprigs of parsley laid between. No. 229. _John Dorée en matelote Marinière._ Flour the fish and boil or stew it as above, dish it without a napkin, then have ready a matelotte sauce (see fillets of brill en matelotte, No. 226,) to which add three dozen of oysters that have been blanched and bearded; pour the sauce over the fish and serve very hot. No. 230. _John Dorée à la Crèmière._ Boil the fish, put a pint of milk with the water you boil it in, dish it on a napkin, garnish with some large sprigs of double parsley, have ready the following sauce: put half a pint of double cream in a stewpan, and when it is nearly boiling, add a quarter of a pound of fresh butter; shake the stewpan round with your hand till the butter is melted, then add the juice of a lemon, a saltspoonful of salt, and half ditto of white pepper; serve in a boat very hot. No. 231. _John Dorée en Ravigote._ Boil the fish as above,