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

in a stewpan, place it on the fire, and when the sugar melts add an ounce of butter and the onions, pass them over a slow fire till they become tender, but they must be kept quite white, add a quart of white sauce (No. 7), half a pint of veal stock, and a good bunch of parsley; let it simmer until the onions are quite done, take them out with a colander spoon and put them in another stewpan, reduce the sauce until it becomes sufficiently thick, then pass it through a tammie over the onions, add twenty heads of mushrooms, boil up, and finish with two pats of butter, a little sugar, and a liaison of two yolks of eggs; pour the sauce on your dish, dress the chickens over and serve; you can lard and dress the fillets of two chickens as directed (No. 792), and garnish your chickens with them. No. 596. _Petits Poussins à la Marengo._ Take two spring chickens and truss them as directed for poulet à la maréchale (No. 532), put four tablespoonfuls of oil in a flat stewpan, lay in the chickens, previously seasoned with pepper and salt, place them over a moderate fire, put the cover on the stewpan, let them go ten minutes till they become brown, then turn them and let remain till the other side is browned, pour off the oil, then add a pint of brown sauce, one bay-leaf, and a pint of good consommé, place it over the fire for a quarter of an hour, take out the chickens, lay them on your dish and keep hot, throw about forty heads of mushrooms into the stewpan, with a little sugar and a clove of scraped garlick, reduce the sauce till it becomes rather thickish; pour it over the chickens and serve. Poulet à la Marie Stuart (No. 528), Do. à la Périgord (No. 524), Do. à la macédoine de legumes (No. 525), Do. à l’Indienne (No. 526), which are given in the Removes, may also be served for flancs, reducing the quantity to the size of