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

poured the sauce over, which requires to be seasoned rather high. No. 447. _Fillet of Veal à la Palestine._ Prepare and dress the fillet exactly as before, then peel fifty Jerusalem artichokes, and turn them in the shape of small pears; boil them nicely in salt and water, lay your fillet on a dish with a border of mashed potatoes round it, upon which dress the artichokes, the round part uppermost, between each artichoke place a fine Brussels sprout; sauce the same as the last and serve. No. 448. _Fillet of Veal à la Jardinière._ Prepare the fillet as before, but place a piece of boiled bacon in the centre instead of the tongue, roast it in vegetables as before, pour a sauce jardinière (No. 100) upon a dish, sprinkle a pint of young green peas plain boiled upon it, dress a cauliflower at each end and another on each side, place the fillet in the middle upon the sauce and serve. No. 449. _Fillet of Veal à la Potagère._ Prepare the fillet as before, then lard it through and through with pieces of fat bacon a quarter of an inch square and six inches long, skewer it up tight, put it on a spit and roast it as before, but twenty minutes before it is done take it out of the vegetables but not off the spit, and let it remain before the fire to brown; have ready prepared twenty middle-sized onions, and as many pieces of carrots turned in the form of pears, stew them as directed in stewed rump of beef à la Flamande (No. 428), place the fillet in the dish, make a border of mashed potatoes round it, upon which dress the onions and carrots, with a cauliflower at each end; have ready the following sauce: put two quarts of brown sauce in a stewpan, with half a pint of consommé and half the stock the carrots and onions were cooked in, boil it till it becomes like a thin glaze, pour over the vegetables, sprinkle about a pint of young peas nicely boiled over