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

the time, until it adheres to the back of the spoon, add a little salt if required; pour the sauce over the whole and serve. No. 522. _Poulardes aux légumes verts._ Roast the poulardes in vegetables as usual, then take ten large turnips, cut each in halves exactly in the centre, peel them thin without leaving the marks of the knife, and scoop out the centres to form them into cups, with a round cutter the size of half-a-crown-piece, cut twenty pieces of turnip one inch in thickness to form stands, stew them nicely in stock as in the last, but not too much done, and place them in the bain marie till ready to serve, then place a border of mashed potatoes round the interior of the dish, leaving sufficient room for your poulardes, and at each end stick a croustade of bread cut in cups but larger than those of turnips, place the turnip cups upon their stands at equal distances apart upon the mashed potatoes, place a nice head of cauliflower upon each croustade, have ready boiled some very young peas and heads of asparagus, fill the cups alternately with each, place your poulardes in the centre, and have ready the following sauce: put two quarts of white sauce (No. 7) and a pint of white stock in a stewpan, with the glaze from the turnips, reduce to two-thirds, skim, season with a little salt and sugar, finish with a gill of cream, sauce all over, but lightly over the vegetables, and serve. Capons may of course be dressed in the same manner as poulardes for removes, but to give a second series would only be a useless repetition. No. 523. _Petits Poulets à la Warenzorf._ Procure four very nice spring chickens trussed as for boiling, roast them in vegetables, as described (No. 417), have also ready boiled and nicely trimmed two deer tongues, place one at each end of the dish making the tips meet in the centre, place a chicken at each corner, its tail in the centre, and between each lay a bunch of