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

it quite white, place it upon your dish with a border of mashed potatoes round, upon which dress twenty-five quenelles (No. 120), and twelve slices of tongue (cut in the same shape as the quenelles), have ready boiled very green some French beans cut in diamond shapes, which sprinkle over the breast of the turkey, and sauce over with a purée de concombres (No. 105). No. 514. _Poularde à l’Ambassadrice._ Procure a nice white poularde, cut it open down the back, and bone it without breaking the skin, make two pounds of forcemeat (No. 120), with which mix six large French truffles cut in slices, spread the forcemeat half an inch in thickness upon the inside of the poularde, then have ready boiled and nicely trimmed a small ox tongue, cover it with the forcemeat, fold a slice of fat bacon round, and put it in the middle of the poularde, which roll up and sew from end to end, fold the poularde in slices of fat bacon, and tie it up in a cloth, have ready prepared some vegetables of all kinds cut in slices, put them in a convenient-sized stewpan, lay the poularde upon them, the breast downwards, but first moisten the vegetables with a little salad oil, add half a pint of Madeira wine, and sufficient white broth to cover the poularde, set on a sharp fire to boil, skim, and let it simmer for three hours, prepare the following garniture: braise two spring chickens (trussed as for boiling) three quarters of an hour in the braise with the poularde, have ready prepared a croustade as represented in the design, upon which place a larded sweetbread nicely cooked and glazed, place a fine cockscomb and a large truffle upon a silver attelet, and run it through the sweetbread, sticking it upright in the croustade, then take the poularde out of the cloth, take off the bacon, pull out the string it was sewed up with, dry it with a cloth, and place it upon your dish with the garniture arranged tastefully around it; have ready the following