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

and nutmeg, put the forcemeat in the place the bone was taken from, pull the udder of the fillet round, and skewer it up, but not too tight; tie it up with string, put it on a spit, and roast it four hours in vegetables, in the same manner as described for fillets of beef; when done take it from the paper and vegetables, cut off the string, and run three or four silver skewers through it in the place of those you have taken out; the fillet must be quite white; place it on the dish, make a border of mashed potatoes round it, upon which dress alternately a piece of tongue and a piece of bacon, each piece cut in the form of a heart, and not more than a quarter of an inch in thickness; glaze the garniture, and have ready the following sauce: put two quarts of white sauce into a stewpan, stir it over the fire until it becomes thick, then add nearly a pint of thin cream; poor the sauce in the dish, but not over the garniture, and serve immediately; the first slice must be cut off the veal previous to its going to table. No. 446. _Fillet of Veal à la Versaillienne._ Cut your fillet as before, have ready boiled an ox-tongue, trim it, cut off the root and about two inches of the tip, put it in the middle of the fillet from where you have taken the bone, and fill up the cavities round the tongue with some forcemeat (No. 120), skewer up the fillet and roast it as before; when done lay it on the dish with a border of mashed potatoes round it, upon which dress alternately a quenelle of veal and a slice of stewed cucumber (No. 1064), then put two quarts of white sauce in a stewpan, with a pint of broth, reduce it, and add nearly half a pint of cream, pour the sauce over the garniture, and sprinkle a little chopped tarragon and chervil over it; serve as soon as possible after you have