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

them if in season, and serve. No. 450. _Fillet of Veal aux petits pois._ Prepare and roast the fillet exactly as the preceding, then put a pint of white sauce (No. 7) in a stewpan, let it boil; have ready a quart of young peas nicely boiled, put them into the stewpan, with the white sauce, a little salt, and half an ounce of pounded sugar, let it boil up, then add two ounces of fresh butter, toss them together over the fire, pour them out into the dish, lay the fillet over, and serve as soon as possible. No. 451. _Neck of Veal à la purée de céleri._ Take the best end of a neck of veal with about seven bones in it, cut off the chine bones to give it a nice square appearance, and roast it in vegetables as the fillets, but of course it will not require so long; when done, dress it on a dish with a piece of boiled bacon about three inches broad at each end, make a border of mashed potatoes round, upon which dress the bottoms of fifteen heads of stewed celery (No. 117), and sauce with a purée of celery made from the tops, as there directed; serve very hot, but glaze the veal and bacon the last thing before going to table. No. 452. _Neck of Veal à la Rouennaise._ Prepare a neck of veal, leaving it as long as possible, take off the skin and the chine bones, lard and braise it as for loin of veal à la Cambacères (No. 441); when done, put three tablespoonfuls of oil into a stewpan, with two of chopped eschalots, two of chopped raw mushrooms, and two of chopped parsley, pass them ten minutes over the fire, then pour off the greater part of the oil, add half a teaspoonful of flour, mix it well, and put in eighteen tablespoonfuls of white sauce (No. 7), stir it over the fire till it becomes rather thick, then add a little salt, half a teaspoonful of sugar, and the yolks of two eggs,