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

sugar, add twenty prepared cockscombs (No. 128), six French truffles sliced, twenty blanched mushrooms, and twenty small quenelles (No. 120); when very hot lay the garniture in the rice casserole, and pour the sauce over the pieces of calf’s head; an attelet with a crawfish, truffle, and large quenelle upon it, may be stuck at each end of the casserole of rice in a slanting direction. No. 463. _Calf’s Head à la Pottinger._ Dress and cut a head in pieces as before, make two croustades of bread, one in the shape of a cushion, and the other like a scallop-shell, make the pieces of head hot, and dress them in your dish on a border of rice (prepared as No. 626), put the croustade in the form of a cushion at one end of the dish, and the other elevated upon a piece of fried bread at the other end, in which put the brains, at each side of the dish dress an ear cut to form a frill, with a plover’s egg in each; have ready the following sauce: put two tablespoonfuls of chopped onions into a stewpan, with six of the vinegar from Indian pickles, let it boil a few minutes, then add three pints of white sauce (No. 7), and a pint of white stock, let it boil until it adheres to the back of the spoon, pass it through a tammie into another stewpan, add twenty mild Indian pickles, the same number of small gherkins, and thirty cockscombs (No. 128), when hot pour the sauce over the head, stick three attelets prepared as in the last in the croustade resembling a cushion very tastefully, and serve. No. 464. _Calf’s Head in currie._ Prepare and dish the head as in the last, boil a pound of rice (see No. 129), and dish it in a pyramid in the middle, leaving a place at the top to lay in the brains; have ready prepared the following sauce: put four onions, two apples (cut in slices), a sprig of thyme, a little parsley, a blade of mace, and six