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

parsley, three tablespoonfuls of cream, a little white pepper, sugar, and salt, if required; cut the liver in small dice, with four quenelles (No. 120), put it in the stewpan, make it hot, but do not stir it much or you will break it, add a little lemon-juice, fill the vol-au-vents, and serve as before. These patties, although seldom served, are very excellent if well done and nicely seasoned. No. 384. _Petits Vol-au-Vents aux Huîtres._ Prepare the vol-au-vents as before, put eight tablespoonfuls of white sauce in a stewpan, with a little cayenne pepper, a teaspoonful of essence of anchovies, two peppercorns, half a blade of mace, and six tablespoonfuls of liquor from the oysters, reduce it till very thick, have ready, blanched and bearded, two dozen oysters (No. 342), cut each oyster in four pieces, put them in the sauce, (previously taking out the peppercorns and mace,) with a little salt, sugar, and lemon-juice, make it hot over the fire, add a little cream, but do not let it boil, or the oysters would become tough and the sauce very thin: fill the vol-au-vents and serve on a napkin as before. No. 385. _Petits Vol-au-Vents de Homard._ Prepare the vol-au-vents as usual, put eight tablespoonfuls of white sauce (No. 7), and four of light stock, in a stewpan, with a little cayenne pepper, salt, and a teaspoonful of essence of anchovies, boil it ten minutes, then cut a small hen lobster up in large dice, pound the red spawn from it with one ounce of butter, pass it through a hair sieve and mix with the sauce; put in the lobster, make it hot, fill your vol-au-vent, and serve as before. N. B. The last four dishes may be made maigre by substituting melted butter or oyster sauce for white sauce. No. 386. _Petites Bouchées à la Moëlle de Bœuf._ Are made in the same manner as the petits vol-au-vents, but the paste must not be more than a quarter of an inch in thickness, and the bouchées must be cut with a fluted cutter not larger than half-a-crown