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

them quite empty, they are then ready for immediate use; prepare the marrow as follows: take all the marrow from a beef marrow-bone, in as large pieces as possible, have ready on the fire a stewpan of boiling water, into which throw the marrow, and let it boil ten minutes, then take it out carefully and put it in cold water, put a pint of brown sauce (No. 1) into a stewpan, with four spoonfuls of brown gravy (No. 135) and a small piece of glaze, and reduce it till it becomes rather thick, then cut the marrow in dice about a quarter of an inch square, and two minutes before serving throw it into the sauce, with two large quenelles (No. 120) also cut in dice, whilst boiling, previously draining them upon a cloth; warm it quickly, season with a little salt and sugar if required, fill the vol-au-vents, and dress them on a napkin pyramidically; serve very hot. No. 382. _Petits Vol-au-Vents au laitance de Maquereau._ Make the vol-au-vents as in the previous article, put two ounces of butter into a sauté-pan, rub it over the bottom, have ready four soft roes of mackerel, then put into the sauté-pan with a little pepper, salt, chopped parsley, and a teaspoonful of lemon-juice; set them over a moderate fire five minutes, turn them, and when done cut them in small dice, but let them remain in the sauté-pan, then add eight tablespoonfuls of white sauce (No. 7), and two of light broth, a little sugar, and two or three tablespoonfuls of cream; stir it over the fire and mix it well without breaking the roes, fill your vol-au-vents, and serve very hot on a napkin; carp roes may be served in the same manner. No. 383. _Petits Vol-au-Vents au foie de Raie._ Make the vol-au-vents as above; boil the liver of a skate in salt and water an hour, let it get cold, put six tablespoonfuls of white sauce (No. 7) in a stewpan, with four of light stock, and reduce it till rather thick, then add a little chopped