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

well skimmed, sauce over the vegetables, glaze the noix and serve. No. 569. _Noix de Veau à la purée de champignons._ Prepare and dress the noix as before, and have ready a sauce à la purée de champignons (No. 54), pour it on your dish, lay the noix over, glaze and serve immediately. No. 570. _Noix de veau à la Prince Albert._ Prepare and dress the noix as before, have likewise ten lambs’ sweetbreads larded and dressed (see No. 746), also ten plovers’ eggs, which peel and warm in white stock, make a thin border of mashed potatoes round your dish, and dress the sweetbreads and plovers’ eggs alternately upon it; place the noix in the centre, place a ring of truffles upon each plover’s egg, and have ready the following sauce: pass the gravy from the noix and sweetbreads through a sieve into a stewpan, set it on the fire, skim off all the fat, add a quart of brown sauce (No. 1) and a pint of consommé (No. 134), reduce it quickly over the fire, keeping it stirred with a wooden spoon, and when reduced to a thinnish glaze take it off the fire, add a little sugar, and two pats of butter; glaze the sweetbreads and noix, sauce round and serve immediately. No. 571. _Neck of Veal à la St. Clair._ Trim the best end of a very nice neck of veal, see Removes (No. 451), roast it in vegetables, and give it a nice gold colour; make a border of mashed potatoes round your dish, upon which dress a number of slices of fried ham, (each cut in the shape of a long heart,) to form a crown, place the veal in the centre, and pour some very thin tomata sauce (No. 37) (in which you have mixed half an ounce of anchovy butter) round, and serve. For neck of veal à la purée de celeri, ditto à la macédoine de légumes, and ditto à la crèmière, (see Nos. 451, 422 and 564.) No. 572. _Calf’s Head à la Constantine._ Cook half a calf’s head as