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

a little chopped parsley; let it boil a few minutes, then stir in the yolks of two eggs, let them set, and pour it on a dish to cool (a little ham or tongue may be mixed with the above, if required;) make, fry, and serve the rissoles as before. Rissoles may also be made of turkey, pigeons, veal, lamb, sweetbread, &c., by following the above receipt, and using either one or the other of those articles instead of fowl. No. 405. _Croustade de Beurre._ Have ready a lump of fresh butter very hard and cut it into slices one inch and a half in thickness, lay them upon a table or slab in a cool place; then take a round cutter the size of half-a-crown, and with it cut twelve pieces of the butter out of the slices, beat up three or four eggs on a plate, put the pieces of butter into them, then take them out and throw them into a dish of bread-crumbs, take them out, throw them again into the eggs, and then the bread-crumbs, repeating the process three times, lay them upright upon the table, and mark a ring a little larger than a shilling on the top of each with a smaller cutter, stand them in a wire basket and fry in very hot lard, of a nice light-brown colour, and very crisp, take them out, take off the lids, empty them with care, and you will save nearly all the butter from them, turn them topsy-turvey in a dry place until wanted; when ready to serve put them in the oven a short time to get hot, and fill with any of the preparations for petites bouchées. You may form the croustades in diamonds, or any shape your fancy dictates; they make very beautiful hors-d’œuvres, and very cheap, as with care you may save the butter, which when cold may be applied to any other purpose. No. 406. _Croustade de Beurre à la Duke of York._ Prépare the croustades as above, and make a good purée of fowl (as for petites bouchées