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

the dish. No. 597. _Ducklings aux petits pois au lard._ Truss two ducklings with their legs turned inside, roast them in vegetables, but just before they are done take away the vegetables and let them obtain a little colour; have ready boiled three pints of young peas, which put in a stewpan, with half a teaspoonful of salt, three of sugar, a bunch of ten spring green onions tied up with a few sprigs of parsley, one bay-leaf, a sprig of thyme, ten spoonfuls of brown sauce (No. 1), and two of consommé; you have boiled half a pound of lean bacon, which cut into neat square pieces the size of small walnuts, put them in the stewpan with the peas and simmer altogether ten minutes, take out the bunch of herbs, place your ducklings in a flat stewpan, pour the peas over and place them in your bain marie for half an hour before serving, then dress your ducklings on a dish, pour the peas over and serve. No. 598. _Ducklings au jus d’orange._ Truss and roast two ducklings as above, and serve on a dish with a sauce au jus d’orange (No. 17) round them. Ducklings aux olives and ducklings à la Chartre are dressed the same as above, but they are given in full in the Removes, No. 539. No. 599. _Faisans à la Fontainebleau._ Procure two young pheasants, pluck, draw, and truss them with their legs turned inside, lard the best part of the breast in a square, lay some thin slices of fat bacon at the bottom of a flat stewpan, put your pheasants upon it breasts upwards; have ready blanched twelve fine cabbage lettuces, take off the outside leaves and place them in the stewpan with the pheasants, put in also two large onions with three cloves stuck in each, and a bunch of parsley with two bayleaves, pour in sufficient white stock to come up to the larded part of the birds, lay eight pork sausages on the top of the lettuces, cover the whole with a sheet of buttered paper, cover the