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

piece, bake them in a warmer oven than the vol-au-vents, prepare the beef marrow, fill and serve the same as No. 381. No. 387. _Petites Bouchées au laitance de Maquereau._ Make the bouchées as before, and prepare the mackerel roes the same as for petits vol-au-vents (No. 382). No. 388. _Petites Bouchées au foie de Raie._ Prepare them as usual, and proceed as for No. 383. No. 389. _Petites Bouchées aux Huîtres._ Prepare them as before, and proceed as for vol-au-vents (No. 384). No. 390. _Petites Bouchées de Homard._ Prepare them as before, and proceed as for vol-au-vents (No. 385). No. 391. _Petites Bouchées à la Reine._ Prepare them as usual, pick the meat of the half of a braised chicken, and cut it in very small dice (not larger than peas), cut about the same size one ounce of cooked tongue, six blanched mushrooms, and two middling-sized French truffles; mix altogether, then put twenty tablespoonfuls of white sauce (No. 7) in a stewpan, with eight of milk, reduce it to one half, then add the minced fowl, tongue, &c., season with a little lemon-juice, pepper, salt, sugar, and two spoonfuls of cream; serve them very hot on a napkin. No. 392. _Petites Bouchées à la purée de Volaille._ Prepare them as before, take about half a pound of the flesh of chicken, turkey, or any description of poultry; pound it well in a mortar, with half an ounce of lean boiled ham, then put a teaspoonful of chopped eschalots in a stewpan, with half an ounce of butter, pass them over the fire, stirring them with a wooden spoon, then add a little flour, mix it well with the butter and eschalots, then add the pounded meat, four spoonfuls of white sauce, and half a pint of good stock that the bones of the poultry have been previously boiled in, boil altogether a quarter of an hour, season with a little white pepper, salt, and sugar, pass it through a tammie by rubbing it with two wooden spoons, put it into another stewpan, boil it, finish with a tablespoonful