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 cook them as in the last; dish them up in the same manner; place them in the hot closet; then put a teaspoonful of chopped eschalots in the sauté-pan, with two spoonfuls of white wine; stir it over the fire a minute, then add six tablespoonfuls of melted butter, two of white sauce, and four of white broth, with a teaspoonful of chopped mushrooms, half do. chopped parsley, a little lemon-juice, and two spoonfuls of cream; when ready to serve, pour the sauce over the fish. No. 267. _Filets de Soles en ravigote._ Fillet and dress the soles as for Filet de soles à l’Italienne; then put ten tablespoonfuls of white sauce (No. 7), and six of white broth in the sauté-pan; then mix half a teaspoonful of chopped parsley, half do. of chopped chervil, and half do. of chopped tarragon, with two ounces of fresh butter, a little pepper and salt, and two teaspoonfuls of tarragon vinegar; boil the sauce in the sauté-pan three minutes, keeping it stirred, then add the butter thus prepared with it; stir it over the fire another minute, and when ready to serve, pour it over the fillets. No. 268. _Filets de Sole à la Orlie._ Fillet two soles and cut them in halves lengthwise, then lay them in a basin with an onion cut in slices, a little parsley, thyme, bay-leaf, two wine-glasses of vinegar, and a little pepper and salt; let it remain thus two hours, then dry them in a cloth; flour, egg, and bread-crumb them, and fry in oil; dish them round without a napkin; then put four tablespoonfuls of tomata sauce (No. 37) in a stewpan, with one of Harvey sauce, and two of good stock; boil three minutes; finish with a little sugar, and pour it in the dish, but not over the fish. This sauce requires to be rather thin. No. 269. _Filets de Soles à la Réform._ Fillet two soles, beat each fillet flat; have ready a dozen oysters, blanched and chopped, which mix with four tablespoonfuls of forcemeat of whitings (No. 124), and a