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

cucumber), when it boils add the yolks of two eggs mixed with two spoonfuls of cream, stir them in quickly; have ready warmed in stock the carcasses of the poulardes, place the mince in the breasts, egg over, and bread-crumb round the rims, place them in the oven twenty minutes to set, then dress them breast to breast on your dish; poach twelve plovers’ eggs very nicely, lay six upon each poularde, that is, three upon each side of the breast to form a diamond, then place a small larded lamb’s sweetbread upon the top between the two poulardes and in the centre of the eggs, place a fine cauliflower on each side, and sauce over with a sauce béchamel, or maître d’hôtel (No. 43); glaze the sweetbread and serve. No. 521. _Poulardes aux légumes printaniers._ Roast two poulardes in vegetables as before, then with a sharp knife turn forty young carrots and forty young turnips, keeping them in their shape as much as possible, wash and place them in separate stewpans, with a pint of veal stock and half a teaspoonful of sugar, boil until the stock is reduced to glaze, by which time they will be well done, place them in a bain marie to keep hot, peel also forty young onions the same size as your turnips, butter a sauté-pan, put in half an ounce of sugar (sifted), over which place the onions, cover with veal stock and let them stew until the stock forms a thickish glaze, place them in the hot closet until wanted, then take up the poulardes, dress tail to tail on your dish, make a border of mashed potatoes round, and at each end place a fine head of cauliflower nicely boiled, then place alternately an onion and a turnip with a carrot upon the top between, making a pyramid in the middle of the border on each side; for sauce put the glaze from the vegetables and onions into a stewpan together, boil and skim off all the butter, add two quarts of brown sauce, reduce quickly, keeping it stirred all