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

and dish it up without a napkin; have ready the following sauce: put three yolks of eggs in a stewpan, with six ounces of fresh butter, three tablespoonfuls of Tarragon vinegar, a saltspoonful of salt, and a little white pepper; stir it over the fire for a few minutes until the butter melts, and it becomes thickish; then add eighteen spoonfuls of melted butter, stir it over the fire, but do not let it boil; pass it through a tammie, then add a tablespoonful of chopped tarragon and chervil mixed; place it again over the fire, keeping it stirred, and when very hot pour it over the fish, and garnish with a few sprigs of chervil. This sauce requires to be rather thick, to mask the fish. No. 232. _John Dorée à la purée de Crevettes._ Boil the fish as usual, and dish without a napkin; have ready the following sauce: pick and wash a pint of fresh prawns, pound them in a mortar with half a pound of fresh butter, and rub them through a sieve; then put twelve spoonfuls of bechamel sauce (No. 7) in a stewpan, with twelve of melted butter; place it over the fire, and when it boils, stir the butter and prawns into it; pour the sauce over the fish, and strew chopped lobster over. No. 233. _John Dorée à la Batelière._ Boil the fish as usual, and dish it up without a napkin; have ready the following sauce: peel fifty button onions, pass them in a stewpan with a little sifted sugar and butter, but keep them quite white; then add a glass of sherry, twenty spoonfuls of bechamel sauce, and a bunch of parsley; set it on the corner of the stove to simmer till the onions are quite done (if the sauce is too thick, add a few spoonfuls of white stock); then throw in twenty heads of mushrooms, a dozen of blanched oysters, and a tablespoonful of essence of anchovies; take out the bunch of parsley, finish with a little cream, pour the sauce over the fish, and salamander of