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

many of them are like the removes; but these I shall merely give references to, my object in placing them with the flancs being to show that by being reduced in size they will do for flancs in large dinners, and also be an assistance in the making of bills of fare. Flancs are to be made of one or two solid pieces of poultry, game, butcher’s meat, or pastry, and keep everything which is divided into many pieces, as cotelettes, fillets, escalopes, fricassées, salmis, &c., for entrées as much as possible, by doing which you will add more importance to your dinner, and cause more harmony in the arrangement. No. 554. _Fillet of Beef piqué aux légumes printaniers._ Procure a piece of fillet of beef fifteen inches in length, lard, trim, and dress it as directed (No. 417); when ready to serve dress a border of mashed potatoes on your dish; have ready twenty young carrots, twenty young turnips, with twenty small onions, dressed as directed for poulardes (No. 521); dish them upon the mashed potatoes with a small cauliflower nicely boiled at each end of the dish, place your fillet in the centre, glaze it, and sauce with a demi-glace, made also as directed for the poulardes, but half the quantity will be sufficient. No. 555. _Filet de Bœuf au jus de groseilles._ Procure and lard a piece of fillet of beef the same size as in the last, pickle it four or five days, as directed for filet de bœuf (No. 426); when wanted take it from the marinade, dry it, and roast it in paper, but ten minutes before it is done take off the paper to allow it to colour a little; place it on your dish, and have ready the following sauce: run half a pint of the marinade through a sieve into a stewpan, add an ounce of glaze, place it on the fire, reduce it to half, add a quart of brown sauce, and again reduce it till it becomes a clear demi-glace; skim it when required, add half the rind of