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, pass the whole over a slow fire, and stew them gently half an hour, or till quite tender, then mix in half an ounce of flour, add two quarts of white sauce (No. 7), which moisten with a pint of white broth, let boil till it adheres to the spoon, stirring the whole time, rub through a tammie and put it into a clean stewpan, place over the fire, and when boiling add a gill of cream and two pats of butter; season with the juice of a lemon, a little salt and sugar if required; pour the sauce over the poulardes and cockscombs, glaze the tongue, truffles, and sweetbreads and serve immediately; do not pour the sauce over until quite ready to serve. No. 516. _Poulardes à la Vicomtesse._ Make a croustade as represented in the plate (fig. 5), roast two poulardes in vegetables as in the last; place the croustade in the middle of the dish, and upon each gradation of it stick an attelet, upon which you have placed two plover’s eggs warmed in stock; place the poulardes on the dish breast to breast, and at the tail of each lay three larded lambs’ sweetbreads (No. 671), make a border of mashed potatoes round, upon which dress slices of cooked ham warmed in stock, and cut in the shape of fillets of fowls; have ready prepared the following sauce: cut into thin slices a little carrot, turnip, onion, and celery, put them into a stewpan, with an ounce of butter, three cloves, half a blade of mace, a bay-leaf, a sprig of thyme and parsley, pass them over a brisk fire until lightly browned, add four tablespoonfuls of tarragon vinegar, and one ditto of common vinegar, let boil, add two quarts of brown sauce (No. 1), and one of consommé, boil it twenty minutes, keeping it stirred, pass it through a tammie into a clean stewpan, add half a pint of tomata sauce (No. 37), and two tablespoonfuls of red currant jelly; boil altogether till it adheres to the spoon, season with a little salt and