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 will make the fish eat firmer. No. 272. _Cabillaud aux Huîtres._ Boil your fish as above, dress it on a napkin, and garnish with some nice sprigs of double parsley, and serve the oyster sauce (No. 69) in a boat. No. 273. _Cabillaud à la Béchamel._ Boil two slices of cod as before, dish them without a napkin, and have ready the following sauce: put nearly a quart of Bechamel sauce (No. 7) in a stewpan, with a quarter of a pint of white stock; stir it over the fire, to reduce ten minutes, then add two teaspoonfuls of essence of anchovies, a little cayenne pepper and sugar; finish with a gill of whipped cream, and pour over the fish. No. 274. _Cabillaud à la Collégienne._ Boil the fish as before, and dish it without a napkin; then have ready the following sauce: put an ounce and a half of butter in a stewpan, and mix two ounces of flour with it over the fire; then add a quart of milk, with two eschalots peeled, an anchovy well washed, a little salt and cayenne pepper; let it boil fifteen minutes, keeping it stirred, and pass it through a tammie into a clean stewpan; then add a pint of muscles (that have been blanched and bearded), two hard boiled eggs cut in dice, and three teaspoonfuls of lemon-juice; season rather high, and when ready to serve pour over the fish. No. 275. _Cabillaud à la Noble Dame._ Boil two slices of cod as before, dish them without a napkin, and pour a good Hollandaise sauce (No. 66) over them; then have ready two soles filleted, each fillet cut in halves which egg and bread-crumb, and fry (of a light brown colour) in oil; dress them round the cod-fish to garnish it, and sprinkle a few sprigs of chervil over it; this dish is very good, and looks exceedingly well if nicely done. No. 276. _Stewed Cod à l’Ecossaise._ Put into a large stewpan four tablespoonfuls of chopped onions, twenty do. of melted butter, two of Harvey sauce, two of essence