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

them into the sauce, and when very hot pour into your dish, but not over the chickens; serve very hot. No. 530. _Petits Poulets à la Printaniere._ Roast four spring chickens in vegetables, have ready some young carrots, turnips, and onions, stewed as directed (No. 428); make a small border of mashed potatoes round the dish, dress the vegetables with taste upon it, variegating them with peas or asparagus heads boiled very green, dress the chickens in the centre and have ready the following sauce: put two quarts of demi-glace (No. 9) into a stewpan, reduce well over the fire, keeping it stirred, add half a teaspoonful of sugar and the glaze from the vegetables, reduce again till it adheres to the back of the spoon, pour over the chickens and vegetables, and serve very hot. No. 531. _Petits Poussins à la Tartare._ Procure four very young spring chickens, not trussed, cut off the feet below the joints, break the bone in each leg, then cut an incision in the thigh of the chicken and turn the legs into it, cut the chickens open down the back-bone, and beat them flat, fry five minutes in butter in a sauté-pan, season with a little pepper and salt, egg and bread-crumb them all over, lay them on a gridiron over a moderate fire, and broil a nice light-brown colour; for sauce put ten tablespoonfuls of white sauce (No. 7) and six of consommé in a stewpan, and when it has boiled ten minutes add ten spoonfuls of sauce tartare (No. 38), stir altogether till quite hot, but do not let it boil, pour it on your dish, garnish the edges of the dish with slices of Indian pickle, dress the chickens upon the sauce and serve directly; the sauce tartare may also be served cold with the chickens glazed and served hot upon it. No. 532. _Petits Poussins à la Maréchal._ Truss and broil four chickens precisely as in the last, and have ready the following sauce: put three tablespoonfuls of tarragon vinegar into a stewpan, with a small piece of glaze,