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

end of the dish; at the bottom dress half a circle, with the cucumber and quenelles, by laying them alternately in a slanting position, and at the top of the dish lay nine quenelles upon a roll of potatoes, formed like the bows of a boat, so that the first quenelle stands out in a point, and the others are brought gradually in to the ends; place a piece of stewed cucumber cut like a diamond between each quenelle, and dress some nice heads of sprue grass in the centre, at each end of the dish; place the saddle in the middle, and pour the purée d’asperges (quite hot) on each side. No. 490. _Saddle of Lamb à l’Indienne._ Roast the saddle in vegetables as before, then put a quart of sauce à l’Indienne (No. 45) into a stewpan; when boiling and ready to serve, add thirty very mild green Indian pickles. When hot, sauce round and serve. No. 491. _Saddle of Lamb demi Provençale._ Roast the saddle with vegetables as before; cut six large onions in small dice, which put into a stewpan with three tablespoonfuls of oil; stir over a slow fire till they are quite tender, then add half a tablespoonful of flour (mix well) and twelve do. of white sauce (No. 7); boil ten minutes, season with half a teaspoonful of salt, one do. of sugar, and a quarter do. of pepper; add the yolks of three eggs, stir it over the fire half a minute, lay it out on a dish, and when nearly cold spread it over the saddle a quarter of an inch in thickness; egg and bread-crumb over, put it in a sharp oven ten minutes, salamander of a light brown, and serve with sauce demi-glace (No. 9) round it. No. 492. _Saddle of Lamb à la Ménagère._ Plain roast a saddle[6] and allow it to get cold, cut out all the meat, leaving the flaps untouched, shape round the saddle a wall of stiff mashed potatoes, cut the meat up in square thin slices, then put a quart of white sauce