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

a lemon, the peelings of a few mushrooms, a little scraped garlic, the size of a pea, and a spoonful of very bright currant jelly; stir it two minutes over the fire, season it rather high, pass it through a tammie, sauce over the fillet, and serve. No. 556. _Fillet of Beef à la Beyrout._ Procure but a piece of fillet the same size as in the last, and proceed as directed (No. 419). For Filet de Bœuf à la Milanaise, Do. au jus d’orange, and Do. au jus de tomates, see Removes, Nos. 425, 420, 421, merely substituting a piece of the fillet when serving them as flancs. No. 557. _Langue de Bœuf à la Marquise._ Boil a nice ox-tongue three hours, when done take the skin off carefully; by allowing it to get cold, you can cut any design upon it your fancy may dictate, but I prefer sending them plain, merely trimming it. You have previously filleted and dressed three chickens, as described for suprème de volaille, (see No. 808), then make a border of mashed potatoes round your dish, and dress half the fillets of chicken on each side, one upon the other in a slanting direction; have ready dressed four nice larded sweetbreads, place two at each end, and the tongue in the centre, have ready the following sauce: put a pint and a half of white sauce (No. 7) in the sauté-pan in which you cooked your fillets of chickens, with twelve spoonfuls of good veal stock, stir it over the fire till it becomes rather thick, then add a gill of cream and a little powdered sugar, mix all well together, pass it through a tammie into a stewpan when hot, sauce over the fillets, glaze the sweetbreads and tongue, and serve very hot. No. 558. _Langue de Bœuf à la Prima Donna._ Boil the tongue as in the last, then have ready twenty-four quenelles of veal (No. 120), dress a low border of mashed potatoes round the dish, upon which dress the quenelles, making them go quite round, then have ready the