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

small piece of glaze, reduce till rather thick, add a little sugar, pour in the sauce, take out of the mould, put on the cover and serve very hot; if care be taken in baking the crust will be a bright yellow colour. No. 619. _Pâté chaud de Mouton à l’Irlandaise._ Line a mould with paste as in the last, fill it as there described, using mutton cutlets instead of lamb, and more onions in the seasoning, give it half an hour longer to bake, and use brown instead of white sauce to fill it up; serve in the same manner as the last. No. 620. _Pâté chaud d’Escalopes de filet de Bœuf._ Line a mould with the paste as before, have twenty or more pieces of fillet of beef, in slices a quarter of an inch in thickness, season them on a dish with pepper, salt, and onions, dip each piece in flour, and grate a little nutmeg over them, have also ready twenty thin slices of lean ham, but the same size as the pieces of beef, and twenty slices of potatoes one inch in thickness, put a layer of beef at the bottom of the pie, then a layer of the ham, then potatoes, proceeding in like manner till it is full, cover and bake as before; when ready to serve pour in a brown sauce as in the last. No. 621. _Pâté chaud d’Escalopes de Veau et de ris de Veau._ Line a mould with paste as before, take a piece of veal from the leg, from which cut twenty-four escalopes the thickness of three five-shilling-pieces, but rather larger, have also two large throat sweetbreads, boil them in water a quarter of an hour, and cut them into escalopes the same size as the veal, cut also thirty very thin escalopes of streaky bacon the same size, season the whole very highly with pepper, salt, nutmeg, chopped parsley, and chopped eschalots, proceed to fill the pie, first lay in a piece of veal, then bacon, then sweetbread, bacon and veal again, proceeding in like manner till