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

lay them on a clean cloth, cut them in pieces, with a long round cutter, about the size of a shilling, and season with pepper and salt; then chop two eschalots very fine and put them in a stewpan with an ounce of butter; fry them quite white, add ten tablespoonfuls of white sauce (No. 7), and eight of light stock, reduce until rather thick, add two yolks of eggs and the juice of half a lemon, take it off the fire, but do not let it boil after the yolks of eggs are in, then dip each piece of sweetbread into the sauce with a fork, and lay them on a dish till cold, then run the skewers through the centre of each piece, putting two pieces on each skewer, have ready four eggs well beaten on a plate, dip each skewer into the eggs and then into the bread-crumbs twice over, fry in hot lard, and serve them very hot on a napkin. No. 409. _Aiguillettes (escalopes) aux Huîtres._ Put eighteen tablespoonfuls of good oyster sauce (No. 69) into a stewpan, reduce it until rather thick, then add two yolks of eggs, stir them well in, and take it off the fire; choose rather small oysters, have them ready blanched and bearded, dip them one by one into the sauce with a fork, and lay them on a dish to cool; when quite cold run the skewers through (placing five on each skewer), dip them in eggs and bread-crumbs twice over as before, fry them in hot lard, and serve very hot on a napkin. No. 410. _Aiguillettes (escalopes) de Homard._ Cut forty pieces of lobster the size round of a shilling, and one inch in thickness, then put a teaspoonful of chopped eschalots in a stewpan, with a very small piece of butter, fry them quite white, then add eight tablespoonfuls of oyster sauce (No. 69), reduce till rather thick, season with a little sugar, cayenne, and the juice of half a lemon, finish with the yolks of two eggs, dip the pieces of lobster into it